Rebaudioside a and stevioside with improved solubilities

ABSTRACT

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

This application is a Continuation of U.S. application Ser. No.16/594,313, filed Oct. 7, 2019, which is a Continuation of U.S.application Ser. No. 16/103,787, filed Aug. 14, 2018, now abandoned,which is a Continuation-In-Part of U.S. application Ser. No. 14/739,887,filed Jun. 15, 2015, now U.S. Pat. No. 10,357,052, issued on Jul. 23,2019, which claims priority to U.S. Provisional Patent Application Ser.No. 62/012,936, filed Jun. 16, 2014, the contents of which areincorporated herein by reference in their entirety.

FIELD

The present application is directed sweetening compositions containingsteviol glycosides, salts, and other natural or synthetic sweetenerswith improved solubilities and sensory profiles.

BACKGROUND

The stems and leaves of Stevia rebaudiana contain a group of diterpeneglycosides, called “steviol glycosides”, some of which are up to 400times sweeter than table sugar (sucrose), depending upon the sucroseequivalence (defined below) required for a given food, beverage, orother comestible. Many steviol glycosides have been isolated andidentified, and include, but are not limited to: rebaudioside A (“Reb A”or “RA”), rebaudioside B (“Reb B” or “RB”), stevioside (“STV”), steviolbioside (“STB”), rebaudiosides C, D, E, and F, rubusoside, and dulcosideA. All of these compounds are sweet; however, at commonly used sucroseequivalencies, all but pure rebaudioside A also have a bitter in-mouthtaste (taste while a test substance is in the buccal cavity) and bitteraftertaste (lingering taste after swallowing or expectoration of thetest substance). Reb A has a clean sweet taste and, at purities greaterthan 99% and at commonly used sucrose equivalencies, has none of thein-mouth bitterness and bitter aftertaste associated with the othersteviol glycosides. Reb A can be produced in various purities using,inter alia, the process described by Jackson in U.S. patent applicationSer. No. 11/252,430 (U.S. published application No. 2006/0083838, issuedas U.S. Pat. No. 7,923,552, which is fully incorporated hereby byreference).

Blends of various purities of rebaudioside A can be used as sweeteners.The higher the RA content of a sweetener, the more expensive thesweetener is. Blending various purities of rebaudioside A producessweeteners at selling prices corresponding to the RA purity of theingredients: the higher the RA purity of the ingredients, the higher theselling price of the blended sweetener.

Liquid sweeteners are required for beverage production and for many foodproducts at commercial scale. Some countries have a strong preferencefor liquid table top sweeteners, e.g., South American and Asiancountries. Non-caloric and low caloric natural, “high intensity”sweeteners are in high demand for use in non-caloric or reduced-caloricfoods and beverages, but widespread adoption of sweeteners containing RAand/or STV has been hindered by two factors: (1) the solubility of Reb Aand STV are proportional to the Reb A or STV content of the sweetener,and (2) the sensory profile of steviol glycosides differs significantlyfrom that of sucrose in, inter alia, slow temporal decay of sweetness,and “thin” mouth feel; moreover, purities of Reb A lower than RA97 andany purity of STV typically have a bitter aftertaste at sucroseequivalencies used in foods and beverages. This means that the moresoluble a known Reb A or STV sweetener is, the worse it can taste. Theproblems with solubility of known Reb A and STV compositions aredescribed have been disclosed in the art (Prakash et al, “Development ofrebiana, a natural, non-caloric sweetener”, Food and ChemicalToxicology”, 46:7, Suppl., July 2008, Pages S75-S82.

RA50 (RA50 is a product comprising >50% RA, and >95% total steviolglycosides) powder dissolves easily in water at 25° C., but thesolubility of RA97 (RA97 is a high purity RA product comprising >97% RA)under the same conditions is only 0.8%. The higher the purity Reb A orSTV, the faster it precipitates out of solution. A concentration of RA97any higher than 0.8% rapidly precipitates out of solution. High puritySTV also exhibits a similar phenomenon of very low solubility, and rapidprecipitation out of solution. Two illustrations show the solubilitybarrier now existing in the art of Reb A and STV sweeteners. For softdrink dispensing equipment designed for an sucrose equivalent (SE—ameasure of sweetness) of 12, using a syrup that has an SE of 0.8 wouldincrease the volume of the syrup by a factor of 15 to reach an SE of 12in a dispensed beverage. Increasing the volume of syrup by a factor of15 would be uneconomic, and also impractical for small volume goods. Incountries that prefer liquid table top non-sucrose (aka “artificial”)sweeteners, two drops of liquid sweetener provide the sweetness of ateaspoon of sugar (4 grams). However, two drops (200 μL) of RA97sweetener (assuming RA97 is 300. times. sweeter than sucrose) onlyprovides an SE of 0.48 grams of sucrose rather than an SE of 4 grams ofsucrose. Known Reb A-based liquid sweeteners have failed commerciallybecause they cannot provide adequate sucrose equivalencies. Ideally, ifthe solubility problem were overcome, the liquid sweetener could bedried and used as a dry (powdered, agglomerated, or granulated)sweetener.

The sensory profile problem that has impaired commercial acceptance ofReb A and STV sweeteners is typically addressed by using masking agentsif lower purity (and more soluble) Reb A or STV is used, or by usinghigher purity Reb A and STV in much lower volume, as a flavor ratherthan as a sweetener. Ideally, overcoming the solubility problem wouldalso provide a natural sweetener with an improved sensory profile.

SUMMARY

The technical problems to be solved are to provide substantiallyimproved solubility of higher purity Reb A and/or STV, higher sucroseequivalence of liquid Reb A and STV sweeteners, a dried form of suchimproved RA and STV compositions that retains high solubility whenre-dissolved, and improved sensory profiles of such improved RA and STVcompositions.

In one aspect, a composition comprising one or more steviol glycosides,one or more salts, and one or more natural or syntheticsweeteners;wherein the one or more steviol glycosides compriserebaudioside A and rebaudioside B; wherein the one or more salts areselected from the group consisting of a metal or metal alkali halide, ametal or metal alkali carbonate or bicarbonate, a metal or metal alkalisulfate or metabisulfate, and any combination thereof; and wherein theone or more natural or synthetic sweeteners are selected from the groupconsisting of sucrose, fructose, maltose, lactose, xylitol, sorbitol,dextrose, glucose, mannitol, aspartame, inulin, sucralose, acesulfame-K,sodium cyclamate, erythritol, thaumatin, arabinose, galactose, mannose,rhamnose, xylose, trehalose, raffinose, cellobiose, tagatose, allulose,mogroside, and any combination thereof.

In another aspect, a sweetening composition comprising one or moresteviol glycosides, one or more salts, and one or more natural orsynthetic sweeteners, wherein the one or more steviol glycosidescomprise from 20-99 wt. % of the sweetening composition; wherein the oneor more salts are selected from the group consisting of a metal or metalalkali halide, a metal or metal alkali carbonate or bicarbonate, a metalor metal alkali sulfate or metabisulfate, and any combination thereof;and wherein the one or more natural or synthetic sweeteners are selectedfrom the group consisting of sucrose, fructose, maltose, lactose,xylitol, sorbitol, dextrose, glucose, mannitol, aspartame, inulin,sucralose, acesulfame-K, sodium cyclamate, erythritol, thaumatin,arabinose, galactose, mannose, rhamnose, xylose, trehalose, raffinose,cellobiose, tagatose, allulose, mogroside, and any combination thereof.

In another aspect, a composition of the present application includes oneor more steviol glycosides, one or more salts, and one or more naturalor synthetic sweeteners. The one or more steviol glycosides can beselected from steviolbioside, stevioside, rebaudioside A, rebaudiosideB, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rubusoside, dulcoside A, rebaudioside M, and others described herein.The one or more salts can be selected from any salt that is edible,including but not limited to sodium chloride, potassium chloride,magnesium chloride, sodium sulfate, magnesium sulfate, potassiumsulfate, sodium carbonate, potassium carbonate, magnesium carbonate,sodium bicarbonate, and potassium bicarbonate. The one or more naturalor synthetic sweeteners are selected from conventional sweeteners suchas sucrose, fructose, maltose, lactose, xylitol, sorbitol, dextrose,glucose, mannitol, aspartame, sucralose, acesulfame-K, sodium cyclamate,inulin, erythritol, thaumatin, arabinose, glatactose, mannose, rhamnose,xylose, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™allulose, and mogroside, or any other substances that have a sweettaste.

In some aspects, the composition or sweetener is prepared by hydrolysisof a raw material containing rebaudioside A. The raw material containingrebaudioside A can contain >90 wt. % rebaudioside A, >95 wt. %rebaudioside A, or >99 wt. % rebaudioside A. In other aspects thecomposition can be prepared by hydrolysis of a raw material containingstevioside. The raw material containing stevioside can contain >90 wt. %stevioside, >95 wt. % stevioside, or >99 wt. % stevioside.

In another aspect the composition or sweetener includes bothrebaudioside A and rebaudioside B. The composition or sweetener caninclude rebaudioside A having 20-100 wt. % of total steviol glycosidesin the composition or sweetener. The composition or sweetener caninclude rebaudioside B having greater than 0 wt. % to 80 wt. % of totalsteviol glycosides in the composition or sweetener. The composition orsweetener can include rebaudioside B having greater than 0 wt. % to 80wt. % of the composition or sweetener. The composition or sweetener caninclude a salt having greater than 0 wt. % to 30 wt. % of thecomposition or sweetener. The composition or sweetener can include anatural or synthetic sweetener having greater than 0 wt. % to 30 wt. %of the composition or sweetener. The composition or sweetener can alsoinclude rebaudioside A and rebaudioside B having about 100% of totalsteviol glycosides in the composition or sweetener.

In one embodiment, a steviol glycoside composition includes rebaudiosideA (RA), rebaudioside B (RB), and optionally includes one or more saltsand/or one or more non-SG sweeteners.

In another embodiment, the steviol glycoside composition includesrebaudioside A in an amount between 70-80 wt. % of the composition,rebaudioside B in an amount between 10-20 wt. % of the composition, oneor more salts in an amount between 0.3-5% wt. % of the composition, andone or more non-SG sweeteners in an amount between 1-10 wt. % of thecomposition.

In some embodiments, the one or more salts are selected from the groupconsisting of sodium chloride, potassium chloride, magnesium chloride,sodium sulfate, magnesium sulfate, potassium sulfate, sodium carbonate,potassium carbonate, magnesium carbonate, sodium bicarbonate, potassiumbicarbonate, and any combination thereof.

In some embodiments, the one or more non-SG sweeteners are selected fromthe group consisting of sucrose, fructose, maltose, lactose, xylitol,sorbitol, dextrose, glucose, mannitol, aspartame, sucralose,acesulfame-K, sodium cyclamate, inulin, erythritol, thaumatin,arabinose, glatactose, galactose, mannose, rhamnose, xylose, trehalose,raffinose, cellobiose, tagatose, allulose, mogroside, and anycombination thereof.

In some embodiments, the steviol glycoside composition further comprisesan additional SG, in addition to RA and RB. In one embodiment, theadditional SG is rebaudioside D. In another embodiment, the additionalSG is selected from the group consisting of rebaudioside C, stevioside,or steviolbioside.

In certain embodiments, the additional SG is present in the composition,individually or in combination, in an amount less than about 2 wt %.

In some embodiments, the composition has increased solubility comparedto the same composition without the salt and/or the non-SG sweetener.

In other embodiments, the composition has an improved taste profilecompared to the same composition without the salt and/or the non-SGsweetener.

In another aspect, the composition of the present application hasincreased solubility compared to the same composition without one ormore salt, has increased solubility compared the same composition orsweetener without one or more natural or synthetic sweeteners, and hasincreased solubility compared the same composition or sweetener withoutone or more salt and one or more natural or synthetic sweeteners.

In another aspect, the composition has improved sensory profile comparedto the same composition or sweetener without one or more salt, has animproved sensory profile compared to the same composition without one ormore natural or synthetic sweeteners, and/or has an improved sensoryprofile compared to the same composition without one or more salt andone or more natural or synthetic sweeteners. The composition can includeRebaudioside A, Rebaudioside B, glucose, and sodium chloride havingabout 70 wt. % to about 80 wt. % of Rebaudioside A, 10 wt. % to about 20wt. % of Rebaudioside B, greater than 0 wt. % to about 5 wt. % ofglucose, lactose, galactose, or maltose, and from greater than 0 wt. %to about 5 wt. % of sodium chloride or potassium chloride. In apreferred aspect the Rebaudioside A, Rebaudioside B, glucose, and sodiumchloride includes a weight ratio of 77.55:16.39:3.99:1.30 respectively.

Also disclosed are methods to prepare the compositions of the presentapplication disclosed above.

While multiple embodiments are disclosed, still other embodiments of thepresent application will become apparent to those skilled in the artfrom the following detailed description. As will be apparent, theinvention is capable of modifications in various obvious aspects, allwithout departing from the spirit and scope of the present invention.Accordingly, the detailed descriptions are to be regarded asillustrative in nature and not restrictive.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1: Tabular data showing the effect of varying the concentration ofNaOH in the reaction of RA50, RA80, and RA97 after 18 h at 90° C.

FIG. 2: Graphical illustrations showing the effect of varying theconcentration of NaOH in the reaction of RA50 after 18 h at 90° C.

FIG. 3: Graphical illustrations showing the effect of varying theconcentration of NaOH in the reaction of RA80 after 18 h at 90° C.

FIG. 4: Graphical illustrations showing the effect of varying theconcentration of NaOH in the reaction of RA97 after 18 h at 90° C.

FIG. 5: Tabular data showing a sensory panel for 50% reduced sugar lemonand lime carbonated soda (50% S.R. Lemon & Line CSD) mixed with RA/RBhydrolysate derived from RA97 versus mixed with a commercial RA extract.

FIG. 6: Tabular data showing Anova scores of overall (OV) like,sweetness, bitterness, sugar like, and mouth drying (MD) from theresults in FIG. 5.

FIG. 7: Tabular data showing the average overall (OV) like, sweetness,bitterness, sugar like, and mouth drying (MD) from the results in FIG.5.

FIG. 8: Tabular data and graphical illustrations showing the sensorypanel results for RA (RA50, RA80, and RA97) and RA/RB hydrolysates (ABH)compositions.

FIG. 9: A graphical illustration showing the effect of hydrolyzedglucose on RA/RB sensory (MJ=Tester #10, SJ=Tester #11).

FIG. 10: A graphical illustration showing the effect of hydrolyzedglucose on RA97 sensory (MJ=Tester #10, SJ=Tester #11).

FIG. 11: A HPLC chromatogram of hydrolyzed 83/17 RAIRB dry blend.

FIG. 12: A HPLC chromatogram of hydrolyzed RA80.

FIG. 13: A HPLC chromogram of hydrolyzed RA97.

FIG. 14: A graphical illustration showing the taste characteristics ofhydrolyzed RA80 (90 ppm) vs 83/17 RA/RB dry blend (MJ=Tester #10,SJ=Tester #11).

FIG. 15: A graphical illustration showing the taste characteristics ofhydrolyzed RA97 (90 ppm) vs 83/17 RA/RB dry blend (MJ=Tester #10.SJ=Tester #11).

DETAILED DESCRIPTION

In the specification and in the claims, the terms “including” and“comprising” are open-ended terms and should be interpreted to mean“including, but not limited to . . . . ” These terms encompass the morerestrictive terms “consisting essentially of” and “consisting of.”

It must be noted that as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural reference unless thecontext clearly dictates otherwise. As well, the terms “a” (or “an”),“one or more” and “at least one” can be used interchangeably herein. Itis also to be noted that the terms “comprising”, “including”,“characterized by” and “having” can be used interchangeably.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meanings as commonly understood by one of ordinary skillin the art to which this invention belongs. All publications and patentsspecifically mentioned herein are incorporated by reference in theirentirety for all purposes including describing and disclosing thechemicals, instruments, statistical analyses and methodologies which arereported in the publications which might be used in connection with theinvention. All references cited in this specification are to be taken asindicative of the level of skill in the art. Nothing herein is to beconstrued as an admission that the invention is not entitled to antedatesuch disclosure by virtue of prior invention.

The phrase “Stevia starting material” or “raw material” means a materialcontaining steviol glycosides of the plant Stevia rebaudiana or otherspecies of Stevia genus. The Stevia starting material or raw materialcan be a crude extract, a purified extract, or a byproduct of apurification process. A crude extract is typically the first driedproduct produced after processing harvested Stevia plant material. Apurified extract contains a higher concentration of one or more steviolglycosides of interest than contained in a crude extract. A byproduct ofa purification process typically is all or a portion of the waste streamfrom purifying steviol glycosides from crude extract or from anintermediate purity.

The acronym “RAxx” is used herein to denote a purity of Rebaudioside Afinal product isolated from crude extract of Stevia, where “xx” is anumber between 01 and 99 and is the percentage of Rebaudioside A in thedried product. More generally, acronyms of the type “YYxx” are usedherein to denote the purity of a given ingredient denoted by theplaceholder “YY”, as a mass percentage of a compound, where “xx” is anumber between 01 and 99 and is the percentage of product YY in theproduct. For instance, a compound that is 95% steviol glycosides (“SG”)would be denoted “SG95”, and a compound that is 97% stevioside (“STV”)would be denoted “STV97”. A product of that is 97% Rebaudioside A wouldbe denoted “RA97”. Denoted percentages include a range of approximately0.5% above and below a whole number percentage, unless otherwiseindicated. For instance, “99% or higher purity Reb A” would includepurity between 98.5% Reb A and RA100, whereas “RA97” would include arange of 96.5% to 97.5%. “RA99” means greater than 99.0% purity Reb A.“Pure Reb A” is denoted as RA100, and is defined in U.S. PatentApplication Publication No. 2006/0083838.

As used herein, the terms “steviol glycoside” and “SG” refer to aglycoside of steviol, a diterpene compound shown in Formula I and isintended to include the major and minor constituents of Stevia.Non-limiting examples of steviol glycosides are shown in Tables A or Bbelow. The Stevia glycosides for use in the present application are notlimited by source or origin. Steviol glycosides may be extracted fromStevia leaves, synthesized by enzymatic processes, synthesized bychemical syntheses, or produced by fermentation.

As used herein, the term “steviol glycoside composition” or “SGcomposition” refers to a composition comprising one or more SGs.

As used herein, the terms “rebaudioside A,” “Reb A,” and “RA” areequivalent terms referring to the same molecule. The same conditionapplies to all lettered rebaudiosides.

The phrase “Stevia containing sweetener” is intended to include anycomposition that is prepared from a Stevia plant, such as a Steviaextract, or the individual components found in Stevia. The sweetener caninclude one or more of the components associated with the Stevia plant,such as those noted above.

As used herein, a “non-SG sweetener” refers to any sweetener found innature that is not an SG. The phrase “natural high potency sweetener”refers to any non-SG sweetener found naturally in nature that has asweetness potency greater than sucrose, fructose, or glucose, yet hasless calories. The phrase “synthetic sweetener” refers to any non-SGsweetener, which is not found naturally in nature that has a sweetnesspotency greater than sucrose, fructose, or glucose, yet has lesscalories.

A “Stevia composition” as referred to herein, pertains to a materialthat includes one or more steviol glycosides found in the Stevia plant.

The phrase “sucrose equivalence” is the amount of non-sucrose sweetenerrequired to provide the sweetness of a given percentage of sucrose inthe same food, beverage, or solution. For instance, a non-diet softdrink typically contains 12 grams of sucrose per 100 ml of water, i.e.,12% sucrose. This means that to be commercially accepted diet softdrinks must have the same sweetness as a 12% sucrose soft drink, i.e., adiet soft drink must have 12% sucrose equivalence (“SE”). Soft drinkdispensing equipment assumes an SE of 12%, since such equipment is setup for use with sucrose-based syrups.

The phase “sensory profile” is defined as the temporal profile of allbasic tastes of a sweetener. The onset and decay of sweetness when asweetener is consumed, as perceived by trained human tasters andmeasured in seconds from first contact with a taster's tongue (“onset”)to a cutoff point (typically 180 seconds after onset), is called the“temporal profile of sweetness”. A plurality of such human tasters iscalled a “sensory panel”. In addition to sweetness, sensory panels canalso judge the temporal profile of the other “basic tastes”: bitterness,saltiness, sourness, piquance (aka spiciness), and umami (aka savorinessor meatiness). The onset and decay of bitterness when a sweetener isconsumed, as perceived by trained human tasters and measured in secondsfrom first perceived taste to the last perceived aftertaste at thecutoff point, is called the “temporal profile of bitterness”.

The term “flavor” or “flavor characteristic”, as used herein, is thecombined sensory perception of the components of taste, odor, and/ortexture. The term “enhance”, as used herein, includes augmenting,intensifying, accentuating, magnifying, and potentiating the sensoryperception of a flavor characteristic without changing the nature orquality thereof. The term “modify”, as used herein, includes altering,varying, suppressing, depressing, fortifying and supplementing thesensory perception of a flavor characteristic where the quality orduration of such characteristic was deficient.

The technical problems are solved by the invention disclosed and claimedherein.

While not to be bound by theory, the inventors have discovered theunexpected result when one or more steviol glycosides, whether preparedby hydrolysis or not, are combined with one or more salts and one ormore natural or synthetic sweeteners have improved solubility andsensory profiles.

By combining steviol glycosides, including all possible combinations ofthe steviol glycosides disclosed herein, with one or more salts and oneor more natural or synthetic sweeteners in a composition results inimproved solubility and sensory profile as described and can be used asa sole sweetener of food, beverage, medicine, tobacco, pharmaceutical,and personal care products.

A. SGs and SG Compositions

SGs are glycosides of steviol, a diterpene compound shown below inFormula I.

As shown in Formula II, SGs are comprised of steviol moleculesglycosylated at the C13 and/or C19 position(s).

Table A provides a non-limiting list of about 80 SGs grouped accordingto the molecular weight.

TABLE A SGs grouped by molecular weight (MW) # added # added Rha/Deox #added Glc Hex Xyl/Arab SG moieties moieties moieties Name MW mw = 180 mw= 164 mw = 150 R1 (C-19) R2 (C-13) Backbone Related 457 — SG#1 Steviol-479 1 H— Glcβ1- Steviol monoside Steviol- 479 1 1 Glcβ1- H— monoside ASG-4 611 1 1 H— Xylβ(1-2)Glcβ1- Steviol Dulcoside 625 1 1 H—Rhaα(1-2)Glcβ1- Steviol Al Iso- 641 2 H— Glcβ(1-2)Glcβ1- Isosteviolsteviol- bioside Reb-G1 641 2 H— Glcβ(1-3)Glcβ1- Steviol Rubusoside 6412 Glcβ1- Glcβ1- Steviol Steviolbioside 641 2 H— Glcβ(1-2)Glcβ1- SteviolRelated 675 — SG#3 Reb-F1 773 2 1 H— Xylβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1-Reb-R1 773 2 1 H— Glcβ(1-2)[Glcβ(1- Steviol 3)]Xylβ1- Stevioside 773 2 1Glcβ1- Xylβ(1-2)Glcβ1- Steviol F (SG-1) SG-Unk1 773 2 1 — — SteviolDulcoside 787 2 1 Glcβ1- Rhaα(1-2)Glcβ1- Steviol A Dulcoside 787 2 1 H—Rhaα(1-2)[Glcβ(1- Steviol B (JECFA 3)]Glcβ1- C) SG-3 787 2 1 H—6-deoxyGlcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Stevioside 787 2 1 Glcβ1-Glcβ(1-2)6- D deoxyGlcβ1- Iso-Reb B 803 3 H— Glcβ(1-2)[Glcβ(1-Isosteviol 3)]Glcβ1- Iso- 803 3 Glcβ1- Glcβ(1-2)Glcβ1- IsosteviolStevioside Reb B 803 3 H— Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb G 8033 Glcβ1- Glcβ(1-3)Glcβ1- Steviol Reb-KA 803 3 Glcβ(1- Glcβ1- Steviol2)Glcβ1- SG-13 803 3 Glcβ1- Glcβ(1-2)Glcβ1- Isomeric steviol (12α-hydroxy) Stevioside 803 3 Glcβ1- Glcβ(1-2)Glcβ1- Steviol Stevioside 8033 Glcβ(l- Glcβ1- Steviol B (SG-15) 3)Glcβ1- Reb F 935 3 1 Glcβ1-Xylβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb R 935 3 1 Glcβ1-Glcβ(1-2)[Glcβ(1- Steviol 3)]Xylβ1- SG-Unk2 935 3 1 — — Steviol SG-Unk3935 3 1 — — Steviol Reb F3 935 3 1 Xylβ(1- Glcβ(1-2)Glcβ1- Steviol(SG-11) 6)Glcβ1- Reb F2 935 3 1 Glcβ1- Glcβ(1-2)[Xylβ(1- Steviol (SG-14)3)]Glcβ1- Reb C 949 3 1 Glcβ1- Rhaα(1-2)[Glcβ(1- Steviol 3)]Glcβl- Reb949 3 1 Rhaα(1- Glcβ(1-2)Glcβ1- Steviol C2/Reb S 2)Glcβ1- Stevioside 9493 1 Glcβ1- 6-DeoxyGlcβ(1- Steviol E (SG-9) 2)[Glcβ(1-3)]Glcβ1-Stevioside 949 3 1 6- Glcβ(1-2)[Glcβ(1- E2 DeoxyGlcβ1- 3)]Glcβ1- SG-10949 3 1 Glcβ1- Glca(1-3)Glcβ(1- Steviol 2)[Glcβ(1-3])Glcβ1- Reb L1 949 31 H— Glcβ(1-3)Rhaα(1- Steviol 2)[Glcβ(1-3)]Glcβ1- SG-2 949 3 1 Glcβ1-6-deoxyGlcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Reb A3 965 4 (1 Fru) Glcβ1-Glcβ(1-2)[Fruβ(1- (SG-8) 3)]Glcβ1- Iso-Reb A 965 4 Glcβ1-Glcβ(1-2)[Glcβ(1- Isosteviol 3)]Glcβ1- Reb A 965 4 Glcβ1-Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb A2 965 4 Glcβ1-Glcβ(1-6)[Glcβ(1- Steviol (SG-7) 2)]Glcβ1- Reb E 965 4 Glcβ(1-Glcβ(1-2)Glcβ1- Steviol 2)Glcβ1- Reb H1 965 4 H— Glcβ(1-6)Glcβ(1-Steviol 3)[Glcβ1-3)]Glcβ1- Related 981 — SG#2 Related 981 — SG#5 Reb U21097 4 1 Xylβ(1- Glcβ(1-2)Glcβ1- 2)[Glcβ(1- 3)]Glcβ1- Reb T 1097 4 1Xylβ(1- Glcβ(1-2)[Glcβ(1- 2)Glcβ1- 3)]Glcβ1- Reb W 1097 4 1 Glcβ(1-Glcβ(1-2)Glcβ1- 2)[Araβ(1- 3)]Glcβ1- Reb W2 1097 4 1 Araβ(1-Glcβ(1-2)[Glcβ(1- 2)Glcβ1- 3)]Glcβ1- Reb W3 1097 4 1 Araβ(1-Glcβ(1-2)[Glcβ(1- 6)Glcβ1- 3)]Glcβ1- Reb U 1097 4 1 Araa(1-2)-Glcβ(1-2)[Glcβ(1- Steviol Glcβ1- 3)]Glcβ1- SG-12 1111 4 1 Rhaα(1-Glcβ(1-2)[Glcβ(1- Steviol 2)Glcβ1- 3)]Glcβ1- Reb H 1111 4 1 Glcβ1-Glcβ(1-3)Rhaα(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Reb J 1111 4 1 Rhaα(1-Glcβ(1-2)[Glcβ(1- Steviol 2)Glcβ1- 3)]Glcβ1- Reb K 1111 4 1 Glcβ(1-Rhaα(1-2)[Glcβ(1- Steviol 2)Glcβ1- 3)]Glcβ1- Reb K2 1111 4 1 Glcβ(1-Rhaα(1-2)[Glcβ(1- Steviol 6)Glcβ1- 3)]Glcβ1- SG-Unk4 1111 4 1 — —Steviol SG-Unk5 1111 4 1 — — Steviol Reb D 1127 5 Glcβ(1-Glcβ(1-2)[Glcβ(1- Steviol 2)Glcβ1- 3)]Glcβ1- Reb I 1127 5 Glcβ(1-Glcβ(1-2)[Glcβ(1- Steviol 3)Glcβ1- 3)]Glcβ1- Reb L 1127 5 Glcβ1-Glcβ(1-6)Glcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Reb I3 1127 5 [Glcβ(1-Glcβ(1- 2)Glcβ(1- 2)Glcβ1- 6)]Glcβ1- SG-Unk6 1127 5 — — Steviol Reb Q1127 5 Glcβ1- Glcα(1-4)Glcβ(1- Steviol (SG-5) 2)[Glcβ(1-3)]Glcβ1- Reb I21127 5 Glcβ1- Glcα(1-3)Glcβl- Steviol (SG-6) 2[Glcβ1-3)]Glcβ1- Reb Q21127 5 Glcα(1- Glcβ(1-2)Glcβ1- 2)Glcα(1- 4)Glcβ1- Reb Q3 1127 5 Glcβ1-Glcα(1-4)Glcβ(1- 3)]Glcβ(1-2)[Glcβ1- Reb T1 1127 5 (1 Gal) Galβ(1-Glcβ(1-2)[Glcβ(1- 2)Glcβ1- 3)]Glcβ1- Related 1127 — SG#4 Reb V2 1259 5 1Xylβ(1- Glcβ(1-2)[Glcβ(1- Steviol 2)[Glcβ(1- 3)]Glcβ1- 3)]-Glcβ1- Reb V1259 5 1 Glcβ(1- Xylβ(1-2)[Glcβ(1-3)]- 2)[Glcβ(1- Glcβ1- 3)]Glcβ1- Reb Y1259 5 1 Glcβ(1- Glcβ(1-2)[Glcβ(1- 2)[Araβ(1- 3)]Glcβ1- 3)]Glcβ1- Reb N1273 5 1 Rhaα(1- Glcβ(1-2)[Glcβ(1- Steviol 2)[Glcβ(1- 3)]Glcβ1-3)]Glcβ1- Reb M 1289 6 Glcβ(1- Glcβ(1-2)[Glcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- 3)]Glcβ1- 15a-OH 1305 6 Glcβ1- Glcβ(1-2)[Glcβ1- 15α- Reb M2(Glcβ1- 3]Glcβ1- Hydroxy- 3)Glcβ1- steviol Reb O 1435 6 1 Glcβ(1-Glcβ(1-2)[Glcβ(1- Steviol 3)Rhaα(1- 3)]Glcβ1- 2)[Glcβ(1- 3)]Glcβ1- RebO2 1435 6 1 Glcβ(1- Glcβ(1-2)[Glcβ(1- 4)Rhaα(1- 3)]Glcβ1- 2)[Glcβ(1-3)]Glcβ1- Legend: SG-1 to 16: SGs without a specific name; SG-Unk1-6:SGs without detailed structural proof; Glc: Glucose; Rha: Rhamnose; Xyl:Xylose; Ara: Arabinose.

Table B shows SGs grouped according to the number of specific sugargroups in the C-19 and C-13 positions, whereby “x” in SG-xG refers tothe number of glucose groups in the C-19 and C-13 positions, whereby “x”in SG-xR refers to the number of rhamnose and/or deoxyhexose groups inthe C-19 and C-13 positions, whereby “x” in SG-xX refers to the numberof xylose and/or arabinose groups in the C-19 and C-13 positions,whereby “x” in SG-xFru refers to the number of fructose groups in theC-19 and C-13 positions, and whereby “x” in SG-xGal refers to the numberof galactose groups in the C-19 and C-13 positions. In addition, anumber between −1 and −8 following the last letter corresponding to asugar (i.e., G, R, X) refers to the number of glucose molecules added tothat last sugar during enzymatic treatment. Thus, for example, “SG-4G-2”represents an SG with 4 glucose molecules to which 2 glucose moleculeswere added during enzymatic treatment; “SG-3G1R-4” represents an SG with3 glucose molecules and 1 rhamnose/deoxyhexose molecule to which 4glucose molecules were added during enzymatic treatment; and “SG-4G1X-3represents an SG with 4 glucose molecules and 1 xylose/arabinosemolecule to which 3 glucose molecules were added during enzymatictreatment.

TABLE B Added Added Added Rham/ Xyl/ SG- Glc DeoxyHex Arab group Name MWMW = 180 MW = 164 MW = 150 R1 (C-19) R2 (C-13) Backbone SG-1G Steviol-480 1 H— Glcβ1- Steviol monoside Steviol- 480 1 Glcβ1- H— Steviolmonoside A SG- Dulcoside A1 626 1 1 H— Rhaα(1-2)Glcβ1- Steviol 1G1RDulcoside A1 626 1 1 Steviol SG- SG-4 612 1 1 H— Xylβ(1-2)Glcβ1- Steviol1G1X SG-2G Reb-Gl 642 2 H— Glcβ(1-3)Glcβ1- Steviol Rubusoside 642 2Glcβ1- Glcβ1- Steviol Steviolbioside 642 2 H— Glcβ(1-2)Glcβ1- SteviolSG- Dulcoside A 788 2 1 Glcβ1- Rhaα(1-2)Glcβ1- Steviol 2G1R Dulcoside B788 2 1 H— Rhaα(1-2)[Glcβ(1- Steviol (JECFA C) 3)]Glcβ1- SG-3 788 2 1 H—6-deoxyGlcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Stevioside D 788 2 1 Glcβ1-Glcβ(1-2)6- Steviol deoxyGlcβ1- SG- Reb-F1 774 2 1 H— Xylβ(1-2)[Glcβ(1-Steviol 2G1X 3)]Glcβ1- Reb-R1 774 2 1 H— Glcβ(1-2)[Glcβ(1- Steviol3)]Xylβ1- Stevioside F 774 2 1 Glcβ1- Xylβ(1-2)Glcβ1- Steviol (SG-1)SG-Unk1 774 2 1 — — Steviol SG-3G Reb B 804 3 H— Glcβ(1-2)[Glcβ(1-Steviol 3)]Glcβ1- Reb G 804 3 Glcβ1- Glcβ(1-3)Glcβ1- Steviol Reb-KA 8043 Glcβ(1-2)Glcβ1- Glcβ1- Steviol Stevioside 804 3 Glcβ1- Glcβ(1-2)Glcβ1-Steviol Stevioside B 804 3 Glcβ(1-3)Glcβ1- Glcβ1- Steviol (SG-15) SG-Reb A3 (SG- 966 4 (1 Fru) Glcβ1- Glcβ(1-2)[Fruβ(1- Steviol 3G1Fru 8)3)]Glcβ1- SG- Reb C 950 3 1 Glcβ1- Rhaα(1-2)[Glcβ(1- Steviol 3G1R3)]Glcβ1- Reb C2/ 950 3 1 Rhaα(1-2)Glcβ1- Glcβ(1-2)Glcβ1- Steviol Reb SStevioside E 950 3 1 Glcβ1- 6-DeoxyGlcβ(1- Steviol (SG-9)2)[Glcβ(1-3)]Glcβ1- Stevioside E2 950 3 1 6-DeoxyGlcβ1-Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- SG-10 950 3 1 Glcβ1-Glcα(1-3)Glcβ(1- Steviol 2)[Glcβ(1-3])Glcβ1- Reb L1 950 3 1 H—Glcβ(1-3)Rhaα(1- Steviol 2)[Glcβ(1-3)]Glcβ1- SG-2 950 3 1 Glcβ1-6-deoxyGlcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- SG- Reb F 936 3 1 Glcβ1-Xylβ(1-2)[Glcβ(1- Steviol 3G1X 3)]Glcβ1- Reb R 936 3 1 Glcβ1-Glcβ(1-2)[Glcβ(1- Steviol 3)]Xylβ1- SG-Unk2 936 3 1 — — Steviol SG-Unk3936 3 1 — — Steviol Reb F3 (SG- 936 3 1 Xylβ(1-6)Glcβ1- Glcβ(1-2)Glcβ1-Steviol 11) Reb F2 (SG- 936 3 1 Glcβ1- Glcβ(1-2)[Xylβ(1- Steviol 14)3)]Glcβ1- SG-4G Reb A 966 4 Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1-Reb A2 (SG- 966 4 Glcβ1- Glcβ(1-6)[Glcβ(1- Steviol 7) 2)[Glcβ1- Reb E966 4 Glcβ(1-2)Glcβ1- Glcβ(1-2)Glcβ1- Steviol Reb H1 966 4 H—Glcβ(1-6)Glcβ(1- Steviol 3)]Glcβ1-3)]Glcβ1- SG- Reb T1 1128 5 (1 Gal)Galβ(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 4G1Gal 3)]Glcpl- SG- SG-121112 4 1 Rhaα(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 4G1R 3)]Glcβ1- Reb H1112 4 1 Glcβ1- Glcβ(1-3)Rhaα(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Reb J 11124 1 Rhaα(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb K 1112 4 1Glcβ(1-2)Glcβ1- Rhaα(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb K2 1112 4 1Glcβ(1-6)Glcβ1- Rhaα(1-2)[Glcβ(1- Steviol 3)]Glcβ1- SG-Unk4 1112 4 1 — —Steviol SG-Unk5 1112 4 1 — — Steviol SG- Reb U2 1098 4 1Xylβ(1-2)[Glcβ(1- Glcβ(1-2)Glcβ1- Steviol 4G1X 3)]Glcβ1- Reb T 1098 4 1Xylβ(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb W 1098 4 1Glcβ(1-2)[Araβ(1- Glcβ(1-2)Glcβ1- Steviol 3)]Glcβ1- Reb W2 1098 4 1Araβ(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb W3 1098 4 1Araβ(1-6)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb U 1098 4 1Araα(1-2)-Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcpl- SG-5G Reb D 1128 5Glcβ(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb I 1128 5Glcβ(1-3)Glcβ1- Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1- Reb L 1128 5 Glcβ1-Glcβ(1-6)Glcβ(1- Steviol 2)[Glcβ(1-3)]Glcβ1- Reb I3 1128 5[Glcβ(1-2)Glcβ(1- Glcβ(1-2)Glcβ1- Steviol 6)]Glcβ1- SG-Unk6 1128 5 — —Steviol Reb Q (SG-5) 1128 5 Glcβ1- Glcα(1-4)Glcβ(1- Steviol2)[Glcβ(1-3)]Glcβ1- Reb 12 (SG-6) 1128 5 Glcβ1- Glcα(1-3)Glcβ1- Steviol2[Glcβ1-3)]Glcβ1- Reb Q2 1128 5 Glcα(1-2)Glcα(1- Glcβ(1-2)Glcβ1- Steviol4)Glcβ1- Reb Q3 1128 5 Glcβ1- Glcα(1-4)Glcβ(1- Steviol3)[Glcβ(1-2)]Glcβ1- SG- Reb N 1274 5 1 Rhaα(1-2)[Glcβ(1-Glcβ(1-2)[Glcβ(1- Steviol 5G1R 3)]Glcβ1- 3)]Glcpl- SG- Reb V2 1260 5 1Xylβ(1-2)[Glcβ(1- Glcβ(1-2)[Glcβ(1- Steviol 5G1X 3)]-Glcβ1- 3)]Glcβ1-Reb V 1260 5 1 Glcβ(1-2)[Glcβ(1- Xylβ(1-2)[Glcβ(1- Steviol 3)]Glcβ1-3)]-Glcβ1- Reb Y 1260 5 1 Glcβ(1-2)[AraP(1- Glcβ(1-2)[Glcβ(1- Steviol3)lGlcβl- 3)]Glcpl- SG-6G Reb M 1290 6 Glcβ(1-2)[Glcβ(1-Glcβ(1-2)[Glcβ(1- Steviol 3)]Glcβl- 3)]Glcpl- SG- Reb O 1436 6 1Glcβ(1-3)Rhaα(1- Glcβ(1-2)[Glcβ(1- Steviol 6G1R 2)[Glcβ(1- 3)]Glcβ1-3)]Glcβ1- Reb O2 1436 6 1 Glcβ(1-4)Rhaα(1- Glcβ(1-2)[Glcβ(1- Steviol2)[Glcβ(1- 3)]Glcβ1- 3)]Glcβl- SG-Rel Related SG#1 458 — Steviol SG-RelRelated SG#2 982 — Steviol SG-Rel Related SG#3 676 — Steviol SG-RelRelated SG#4 1128 — Steviol SG-Rel Related SG#5 982 — Steviol — Iso- 6422 H— Glcβ(1-2)Glcβ1- Isosteviol Steviolbioside — Iso-Reb B 804 3 H—Glcβ(1-2)[Glcβ(1- Isosteviol 3)]Glcβ1- — Iso-Stevioside 804 3 Glcβ1-Glcβ(1-2)Glcβ1- Isosteviol — Iso-Reb A 966 4 Glcβ1- Glcβ(1-2)[Glcβ(1-Isosteviol 3)]Glcβ1- — SG-13 804 3 Glcβ1- Glcβ(1-2)Glcβ1- Isomericsteviol (12α- hydroxy) — 15α-OH Reb 1306 6 Glcβ1-2(Glcβ1- Glcβ1-2(Glcβ1-15α- M 3)Glcβ1- 3)Glcβ1- Hydroxy- steviol Legend: SG-1 to 16: SGswithout a specific name; SG-Unk1-6: Steviolglycosides without detailedstructural proof; Glc: Glucose; Rha: Rhamnose; Xyl: Xylose; Ara:Arabinose; Fru: Fructose; Gal: Galactose

Compositions of the present application include one or more Steviaglycoside(s) selected from Tables A and/or B.

Any one of the SGs may be present individually or collectively in thecomposition of the present application in an amount of about 0.1 wt % toabout 99.5 wt %, including any range specified by any combination ofintegers from 1 to 99. Thus, the SG(s) may be present in the compositionof the present application, individually or in combination, in an amountof about 1 wt. %, about 2 wt. %, about 3 wt. %, about 4 wt. %, about 5wt. %, about 6 wt. %, about 7 wt. %, about 8 wt. %, about 9 wt. %, about10 wt. %, about 11 wt. %, about 12 wt. %, about 13 wt. %, about 14 wt.%, about 15 wt. %, about 16 wt. %, about 17 wt. %, about 18 wt. %, about19 wt. %, 20 wt. %, about 21 wt. %, about 22 wt. %, about 23 wt. %,about 24 wt. %, about 25 wt. %, about 26 wt. %, about 27 wt. %, about 28wt. %, about 29 wt. %, about 30 wt. %, about 31 wt. %, about 32 wt. %,about 33 wt. %, about 34 wt. %, about 35 wt. %, about 36 wt. %, about 37wt. %, about 38 wt. %, about 39 wt. %, about 40 wt. %, about 41 wt. %,about 42 wt. %, about 43 wt. %, about 44 wt. %, about 45 wt. %, about 46wt. %, about 47 wt. %, about 48 wt. %, about 49 wt. %, about 50 wt. %,about 51 wt. %, about 52 wt. %, about 53 wt. %, about 54 wt. %, about 55wt. %, about 56 wt. %, about 57 wt. %, about 58 wt. %, about 59 wt. %,about 60 wt. %, about 61 wt. %, about 62 wt. %, about 63 wt. %, about 64wt. %, about 65 wt. %, about 66 wt. %, about 67 wt. %, about 68 wt. %,about 69 wt. %, about 70 wt. %, about 71 wt. %, about 72 wt. %, about 73wt. %, about 74 wt. %, about 75 wt. %, about 76 wt. %, about 77 wt. %,about 78 wt. %, about 79 wt. %, about 80 wt. %, about 81 wt. %, about 82wt. %, about 83 wt. %, about 84 wt. %, about 85 wt. %, about 86 wt. %,about 87 wt. %, about 88 wt. %, about 89 wt. %, about 90 wt. %, about 91wt. %, about 92 wt. %, about 93 wt. %, about 94 wt. %, about 95 wt. %,about 96 wt. %, about 97 wt. %, about 98 wt. %, about 99 wt. %, about100 wt. % or any range between any of the integers in this paragraph.

SGs in the composition may be present, individually or in combination,in an amount less than about 99.5 wt %, less than about 99 wt %, lessthan about 98 wt %, less than about 95 wt %, less than about 90 wt %,less than about 85 wt %, less than about 80 wt %, less than about 75 wt%, less than about 70 wt %, less than about 65 wt %, less than about 60wt %, less than about 55 wt %, less than about 50 wt %, less than about45 wt %, less than about 40 wt %, less than about 35 wt %, less thanabout 30 wt %, less than about 25 wt %, less than about 20 wt %, lessthan about 15 wt %, less than about 10 wt %, less than about 5 wt %,less than about 2 wt %, less than about 1 wt %, less than about 0.5 wt%, less than about 0.2 wt %, less than about 0.1 wt %, less than about0.05 wt %, or less than about 0.02 wt % of the composition.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 0.1wt % to about 0.5 wt %, about 0.1 wt % to about 1 wt %, about 0.3 wt %to about 1 wt %, about 0.5 wt % to about 1 wt %, about 0.5 wt % to about1.5 wt %, or about 0.5 wt % to about 5 wt %, or any range formed fromany of the numeric values in this paragraph.

about 1 wt % to about 3 wt %, about 1 wt % to about 5 wt %, about 1 wt %to about 10 wt %, about 1 wt % to about 15 wt %, about 1 wt % to about20 wt %, about 1 wt % to about 25 wt %, about 1 wt % to about 30 wt %,about 1 wt % to about 35 wt %, about 1 wt % to about 40 wt %, about 1 wt% to about 45 wt %, about 1 wt % to about 50 wt %, about 1 wt % to about55 wt %, about 1 wt % to about 60 wt %, about 1 wt % to about 65 wt %,about 1 wt % to about 70 wt %, about 1 wt % to about 75 wt %, about 1 wt% to about 80 wt %, about 1 wt % to about 85 wt %, about 1 wt % to about90 wt %, about 1 wt % to about 95 wt %, about 1 wt % to about 97 wt %,about 1 wt % to about 99 wt %, about 1 wt % to about 99.5 wt % of thecomposition, or any range formed from any of the numeric values in thisparagraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 10wt % to about 15 wt %, about 10 wt % to about 20 wt %, about 10 wt % toabout 25 wt %, about 10 wt % to about 30 wt %, about 10 wt % to about 35wt %, about 10 wt % to about 40 wt %, about 10 wt % to about 45 wt %,about 10 wt % to about 50 wt %, about 10 wt % to about 55 wt %, about 10wt % to about 60 wt %, about 10 wt % to about 65 wt %, about 10 wt % toabout 70 wt %, about 10 wt % to about 75 wt %, about 10 wt % to about 80wt %, about 10 wt % to about 85 wt %, about 10 wt % to about 90 wt %,about 10 wt % to about 95 wt %, about 10 wt % to about 97 wt %, about 10wt % to about 99 wt %, about 10 wt % to about 99.5 wt % of thecomposition, or any range formed from any of the numeric values in thisparagraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 20wt % to about 25 wt %, about 20 wt % to about 30 wt %, about 20 wt % toabout 35 wt %, about 20 wt % to about 40 wt %, about 20 wt % to about 45wt %, about 20 wt % to about 50 wt %, about 20 wt % to about 55 wt %,about 20 wt % to about 60 wt %, about 20 wt % to about 65 wt %, about 20wt % to about 70 wt %, about 20 wt % to about 75 wt %, about 20 wt % toabout 80 wt %, about 20 wt % to about 85 wt %, about 20 wt % to about 90wt %, about 20 wt % to about 95 wt %, about 20 wt % to about 97 wt %,about 20 wt % to about 99 wt %, about 20 wt % to about 99.5 wt % of thecomposition of the present application, or any range formed from any ofthe numeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 30wt % to about 35 wt %, 30 wt % to about 40 wt %, about 30 wt % to about45 wt %, about 30 wt % to about 50 wt %, about 30 wt % to about 55 wt %,about 30 wt % to about 60 wt %, about 30 wt % to about 65 wt %, about 30wt % to about 70 wt %, 30 wt % to about 75 wt %, about 30 wt % to about80 wt %, about 30 wt % to about 85 wt %, about 30 wt % to about 90 wt %,about 30 wt % to about 95 wt %, about 30 wt % to about 97 wt %, about 30wt % to about 99 wt %, about 30 wt % to about 99.5 wt % of thecomposition, or any range formed from any of the numeric values in thisparagraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 40wt % to about 45 wt %, about 40 wt % to about 50 wt %, about 40 wt % toabout 55 wt %, about 40 wt % to about 60 wt %, about 40 wt % to about 65wt %, about 40 wt % to about 70 wt %, about 40 wt % to about 75 wt %,about 40 wt % to about 80 wt %, about 40 wt % to about 85 wt %, about 40wt % to about 90 wt %, about 40 wt % to about 95 wt %, about 40 wt % toabout 97 wt %, about 40 wt % to about 99 wt %, about 40 wt % to about99.5 wt % of the composition, or any range formed from any of thenumeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 45wt % to about 50 wt %, about 45 wt % to about 55 wt %, about 45 wt % toabout 60 wt %, about 45 wt % to about 65 wt %, about 45 wt % to about 70wt %, about 45 wt % to about 75 wt %, about 45 wt % to about 80 wt %,about 45 wt % to about 85 wt %, about 45 wt % to about 90 wt %, about 45wt % to about 95 wt %, about 45 wt % to about 97 wt %, about 45 wt % toabout 99 wt %, about 45 wt % to about 99.5 wt % of the composition, orany range formed from any of the numeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 50wt % to about 55 wt %, about 50 wt % to about 60 wt %, about 50 wt % toabout 65 wt %, about 50 wt % to about 70 wt %, about 50 wt % to about 75wt %, about 50 wt % to about 80 wt %, about 50 wt % to about 85 wt %,about 50 wt % to about 90 wt %, about 50 wt % to about 95 wt %, about 50wt % to about 97 wt %, about 50 wt % to about 99 wt %, about 50 wt % toabout 99.5 wt % of the composition, or any range formed from any of thenumeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 55wt % to about 60 wt %, 55 wt % to about 65 wt %, 55 wt % to about 70 wt%, 55 wt % to about 75 wt %, 55 wt % to about 80 wt %, 55 wt % to about85 wt %, 55 wt % to about 90 wt %, 55 wt % to about 95 wt %, 55 wt % toabout 97 wt %, 55 wt % to about 99 wt %, about 55 wt % to about 99.5 wt% of the composition, or any range formed from any of the numeric valuesin this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 60wt % to about 65 wt %, 60 wt % to about 70 wt %, 60 wt % to about 75 wt%, 60 wt % to about 80 wt %, 60 wt % to about 85 wt %, 60 wt % to about90 wt %, 60 wt % to about 95 wt %, 60 wt % to about 97 wt %, 60 wt % toabout 99 wt %, about 60 wt % to about 99.5 wt % of the composition, orany range formed from any of the numeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 65wt % to about 70 wt %, 65 wt % to about 75 wt %, 65 wt % to about 80 wt%, 65 wt % to about 85 wt %, 65 wt % to about 90 wt %, 65 wt % to about95 wt %, 65 wt % to about 97 wt %, 65 wt % to about 99 wt %, about 65 wt% to about 99.5 wt % of the composition, or any range formed from any ofthe numeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 70wt % to about 75 wt %, 70 wt % to about 80 wt %, 70 wt % to about 85 wt%, 70 wt % to about 90 wt %, 70 wt % to about 95 wt %, 70 wt % to about97 wt %, 70 wt % to about 99 wt %, about 70 wt % to about 99.5 wt % ofthe composition, or any range formed from any of the numeric values inthis paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 75wt % to about 80 wt %, 75 wt % to about 85 wt %, 75 wt % to about 90 wt%, 75 wt % to about 95 wt %, 75 wt % to about 97 wt %, 75 wt % to about99 wt %, about 75 wt % to about 99.5 wt % of the composition, or anyrange formed from any of the numeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 80wt % to about 85 wt %, 80 wt % to about 90 wt %, 80 wt % to about 95 wt%, 80 wt % to about 97 wt %, 80 wt % to about 99 wt %, about 80 wt % toabout 99.5 wt % of the composition, or any range formed from any of thenumeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 85wt % to about 90 wt %, 85 wt % to about 95 wt %, 85 wt % to about 97 wt%, 85 wt % to about 99 wt %, about 85 wt % to about 99.5 wt % of thecomposition, or any range formed from any of the numeric values in thisparagraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 90wt % to about 95 wt %, 90 wt % to about 97 wt %, 90 wt % to about 99 wt%, about 90 wt % to about 99.5 wt % of the composition, or any rangeformed from any of the numeric values in this paragraph.

In some embodiments, the SGs may be present individually or collectivelyin the composition of the present application in an amount of about 95wt % to about 97 wt %, and 95 wt % to about 99 wt %, about 95 wt % toabout 99.5 wt % of the composition, or any range formed from any of thenumeric values in this paragraph.

B. SG Compositions Comprising One or More Salts

The composition of the present application may comprise one or moresalts. As used herein, the term “salt” refers to salts that retain thedesired chemical activity of the compositions of the present applicationand are safe for human or animal consumption in a generally acceptablerange.

The one or more salts may be organic or inorganic salts. Nonlimitingexamples of salts include sodium carbonate, sodium bicarbonate, sodiumchloride, potassium chloride, magnesium chloride, sodium sulfate,magnesium sulfate, and potassium sulfate, or any edible salt, forexample calcium salts, metal alkali halides, metal alkali carbonates,metal alkali bicarbonates, metal alkali phosphates, metal alkalisulfates, biphosphates, pyrophosphates, triphosphates, metaphosphates,metabisulfates, and combinations thereof.

In certain embodiments, the one or more salts are selected from thegroup consisting of sodium chloride, potassium chloride, magnesiumchloride, sodium sulfate, magnesium sulfate, potassium sulfate, sodiumcarbonate, potassium carbonate, magnesium carbonate, sodium bicarbonate,potassium bicarbonate, and any combination thereof.

In some embodiments, the one or more salts are salts formed with metalcations such as calcium, bismuth, barium, magnesium, aluminum, copper,cobalt, nickel, cadmium, sodium, potassium, and the like, or with acation formed from ammonia, N,N-dibenzylethylenediamine, D-glucosamine,ethanolamine, diethanolamine, triethanolamine, N-methylglucaminetetraethylammonium, or ethylenediamine.

In some embodiments, the one or more salts are formed with inorganicacids, such as hydrochloric acid, hydrobromic acid, sulfuric acid,nitric acid, phosphoric acid, and the like; or formed with organicacids, such as acetic acid, propionic acid, hexanoic acid,cyclopentanepropionic acid, glycolic acid, pyruvic acid, lactic acid,malonic acid, succinic acid, malic acid, maleic acid, fumaric acid,tartaric acid, citric acid, benzoic acid, 3-(4-hydroxybenzoyl)benzoicacid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonicacid, 1,2-ethane-disulfonic acid, 2-hydroxyethanesulfonic acid,benzenesulfonic acid, 4-chlorobenzenesulfonic acid,2-naphthalenesulfonic acid, 4-toluenesulfonic acid, camphorsulfonicacid, 4-methylbicyclo[2.2.2]-oct-2-ene-1-carboxylic acid, glucoheptonicacid, 3-phenylpropionic acid, trimethylacetic acid, tertiary butylaceticacid, lauryl sulfuric acid, gluconic acid, glutamic acid,hydroxynaphthoic acid, salicylic acid, stearic acid and muconic acid.

In particular embodiments, non-limiting inorganic salts may be selectedfrom the group consisting of sodium chloride, sodium carbonate, sodiumbicarbonate, sodium acetate, sodium sulfide, sodium sulfate, sodiumphosphate, potassium chloride, potassium citrate, potassium carbonate,potassium bicarbonate, potassium acetate, europium chloride (EuCl3),gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesiumsulfate, alum, magnesium chloride, mono-, di-, tri-basic sodium orpotassium salts of phosphoric acid (e.g., inorganic phosphates), saltsof hydrochloric acid (e.g., inorganic chlorides), sodium carbonate,sodium bisulfate, and sodium bicarbonate. Exemplary organic salts may beselected from the group consisting of choline chloride, alginic acidsodium salt (sodium alginate), glucoheptonic acid sodium salt, gluconicacid sodium salt (sodium gluconate), gluconic acid potassium salt(potassium gluconate), guanidine HCl, glucosamine HCl, amiloride HCl,monosodium glutamate (MSG), adenosine monophosphate salt, magnesiumgluconate, potassium tartrate (monohydrate), and sodium tartrate(dihydrate).

In certain embodiments, the salt is a metal or metal alkali halide, ametal or metal alkali carbonate or bicarbonate, or a metal or metalalkali phosphate, biphosphate, pyrophosphate, triphosphate,metaphosphate, or metabisulfate thereof. In certain particularembodiments, the salt is an inorganic salt that comprises sodium,potassium, calcium, or magnesium. In some embodiments, the salt is asodium salt or a potassium salt.

The salt forms can be added to the sweetener compositions in the sameamounts as their acid or base forms.

Alternative salts include various chloride or sulfate salts, such assodium chloride, potassium chloride, magnesium chloride, sodium sulfate,magnesium sulfate, potassium sulfate, or any edible salt.

In some embodiments, the one or more salts comprise one or more salts ofsteviol glycosides (SG salts) and/or salts of glycosylated steviolglycosides (GSG-salts). In some further embodiments, the one or more SGsalts comprise a salt of RB and/or STB.

In some embodiments, the one or more salts comprises one or more aminoacid salts. In some embodiments, the one or more salts comprises one ormore poly-amino acid salts.

In some embodiments, the one or more salts comprises one or more sugaracid salts.

The one or more salts can make up anywhere from about 0.01 wt. % toabout 30 wt. % of the composition of the present application,specifically about 0.01 wt. %, about 0.02 wt. %, about 0.03 wt. %, about0.04 wt. %, about 0.05 wt. %, about 0.06 wt. %, about 0.07 wt. %, about0.08 wt. %, about 0.09 wt. %, 0.1 wt. %, about 0.2 wt. %, about 0.3 wt.%, about 0.4 wt. %, about 0.5 wt. %, about 0.6 wt. %, about 0.7 wt. %,about 0.8 wt. %, about 0.9 wt. %, about 1 wt. %, about 2 wt. %, about 3wt. %, about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about8 wt. %, about 9 wt. %, about 10 wt. %, about 11 wt. %, about 12 wt. %,about 13 wt. %, about 14 wt. %, about 15 wt. %, about 16 wt. %, about 17wt. %, about 18 wt. %, about 19 wt. %, about 20 wt. %, or any rangeformed from any of the numeric values in this paragraph.

Particular wt % ranges for the one or more salts include, for example,from about 0.1 wt % to about 20 wt %, about 0.3 wt % to about 20 wt %,about 0.5 wt % to about 20 wt %, about 0.7 wt % to about 20 wt %, about1 wt % to about 20 wt %, about 3 wt % to about 20 wt %, about 5 wt % toabout 20 wt %, about 7 wt % to about 20 wt %, about 10 wt % to about 20wt %, about 15 wt % to about 20 wt %, 0.1 wt % to about 15 wt %, about0.3 wt % to about 15 wt %, about 0.5 wt % to about 15 wt %, about 0.7 wt% to about 15 wt %, about 1 wt % to about 15 wt %, about 3 wt % to about15 wt %, about 5 wt % to about 15 wt %, about 7 wt % to about 15 wt %,about 10 wt % to about 15 wt %, about 0.1 wt % to about 10 wt %, about0.3 wt % to about 10 wt %, about 0.5 wt % to about 10 wt %, about 0.7 wt% to about 10 wt %, about 1 wt % to about 10 wt %, about 3 wt % to about10 wt %, about 5 wt % to about 10 wt %, about 7 wt % to about 10 wt %,about 0.1 wt % to about 5 wt %, about 0.3 wt % to about 5 wt %, about0.5 wt % to about 3 wt %, about 0.7 wt % to about 5 wt %, about 1 wt %to about 5 wt %, about 0.1 wt % to about 3 wt %, about 0.3 wt % to about3 wt %, about 0.5 wt % to about 3 wt %, about 0.7 wt % to about 3 wt %,about 1 wt % to about 3 wt %, or any range formed from any of thenumeric values in this paragraph.

In other embodiments, the one or more salts can make up anywhere fromabout 0.1 wt. % of the composition to about 50 wt. % of the composition,specifically about 0.1 wt. %, about 0.2 wt. %, about 0.3 wt. %, about0.4 wt. %, about 0.5 wt. %, about 0.6 wt. %, about 0.7 wt. %, about 0.8wt. %, about 0.9 wt. %, about 1 wt. %, about 2 wt. %, about 3 wt. %,about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about 8 wt.%, about 9 wt. %, about 10 wt. %, about 11 wt. %, about 12 wt. %, about13 wt. %, about 14 wt. %, about 15 wt. %, about 16 wt. %, about 17 wt.%, about 18 wt. %, about 19 wt. %, about 20 wt. %, about 21 wt. %, about22 wt. %, about 23 wt. %, about 24 wt. %, about 25 wt. %, about 26 wt.%, about 27 wt. %, about 28 wt. %, about 29 wt. %, about 30 wt. %, about31 wt. %, about 32 wt. %, about 33 wt. %, about 34 wt. %, about 35 wt.%, about 36 wt. %, about 37 wt. %, about 38 wt. %, about 39 wt. %, about40 wt. %, about 41 wt. %, about 42 wt. %, about 43 wt. %, about 44 wt.%, about 45 wt. %, about 46 wt. %, about 47 wt. %, about 48 wt. %, about49 wt. %, about 50 wt. %, and all ranges therebetween, including forexample from about 0.1 wt. % to about 2 wt. %, from about 5 wt. % toabout 20 wt. %, or from about 10 wt. % to about 30 wt. %.

C. SG Compositions Comprising One or More Non-SG Sweeteners

The SG compositions of the present application may also comprise one ormore non-SG sweeteners.

Exemplary non-SG sweeteners include, but are not limited to, naturalsweeteners, natural high potency sweeteners, synthetic sweeteners, or acombination thereof.

As used herein, a “non-SG sweetener” refers to any sweetener found innature that is not an SG. The phrase “natural high potency sweetener”refers to any non-SG sweetener found naturally in nature that has asweetness potency greater than sucrose, fructose, or glucose, yet hasless calories. The phrase “synthetic sweetener” refers to any non-SGsweetener, which is not found naturally in nature that has a sweetnesspotency greater than sucrose, fructose, or glucose, yet has lesscalories.

In certain embodiments, the non-SG sweetener comprises at least onecarbohydrate sweetener. Exemplary carbohydrate sweeteners are selectedfrom, but not limited to, the group consisting of sucrose,glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose,arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose,galactose, glucose, gulose, idose, mannose, talose, fructose, psicose,sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, fucose,rhamnose, arabinose, turanose, sialose and combinations thereof.

Other suitable non-SG sweeteners may be selected from the groupconsisting of mogroside IV, mogroside V, Luo han guo, siamenoside,monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizicacid and its salts, thaumatin, monellin, mabinlin, brazzein,hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin,baiyunoside, osladin, burned sugar from all sources, polypodoside A,pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I,periandrin I, abrusoside A, cyclocarioside I, sugar alcohols, such aserythritol, sucralose, acesulfame acid and salts thereof, such asacesulfame-K and potassium acesulfame; L-α-aspartyl-L-phenylalaninemethylester (Aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine (Advantame),N-[N-[3-(3-hydroxy-4-methoxyphenyl) propyl]-α-aspartyl]-L-phenylalanine1-methyl ester (ANS9801), alitame, saccharin and salts thereof,neohesperidin dihydrochalcone, cyclamate, cyclamic acid and saltsthereof, neotame, trehalose, raffinose, cellobiose, tagatose, DOLCIAPRIMA™, allulose, inulin, and combinations thereof.

In some embodiments, the non-SG sweetener is a caloric sweetener ormixture of caloric sweeteners. Exemplary caloric sweeteners includesucrose, fructose, glucose, high fructose corn/starch syrup, a beetsugar, a cane sugar, and combinations thereof.

In some embodiments, the non-SG sweetener is a rare sugar selected fromsorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose,D-tagatose, L-glucose, L-fucose, L-arabinose, turanose and combinationsthereof. The rare sugars can be present in the sweetener compositions inan amount from about 0.5 wt % to about 3.0 wt %, such as, for example,about 0.5 wt % to about 2.5 wt %, about 0.5 wt % to about 2.0 wt %,about 0.5 wt % to about 1.5 wt %, about 0.5 wt % to about 1.0 wt %,about 1.0 wt % to about 3.0 wt %, about 1.0 wt % to about 2.5 wt %,about 1.0 wt % to about 2.0 wt %, about 1.0 wt % to about 1.5 wt %,about 2.0 wt % to about 3.0 wt % and about 2.0 wt % to about 2.5 wt %.

The one or more non-SG sweetener(s) may be present in the SG compositionof the present application in an amount between about 0.5 wt % to about20 wt %, about 0.5 wt % to about 15 wt %, about 0.5 wt % to about 12.5wt %, about 0.5 wt % to about 10 wt %, about 0.5 wt % to about 7.5 wt %,about 0.5 wt % to about 5 wt %, about 0.5 wt % to about 3 wt %, about 1wt % to about 20 wt %, about 1 wt % to about 15 wt %, about 1 wt % toabout 12.5 wt %, about 1 wt % to about 10 wt %, about 1 wt % to about7.5 wt %, about 1 wt % to about 5 wt %, about 1 wt % to about 3 wt %,about 2 wt % to about 20 wt %, about 2 wt % to about 15 wt %, about 2 wt% to about 12.5 wt %, about 2 wt % to about 10 wt %, about 2 wt % toabout 7.5 wt %, about 2 wt % to about 5 wt %, about 5 wt % to about 20wt %, about 5 wt % to about 15 wt %, about 5 wt % to about 12.5 wt %,about 5 wt % to about 10 wt %, about 5 wt % to about 7.5 wt %, or anyrange formed from any of the numeric values in this paragraph.

In other embodiments, the non-SG sweetener may be present in thecomposition in an amount from about 0.1 wt. % of the sweeteningcomposition to about 50 wt. % of the sweetening composition,specifically about 0.1 wt. %, about 0.2 wt. %, about 0.3 wt. %, about0.4 wt. %, about 0.5 wt. %, about 0.6 wt. %, about 0.7 wt. %, about 0.8wt. %, about 0.9 wt. %, about 1 wt. %, about 2 wt. %, about 3 wt. %,about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about 8 wt.%, about 9 wt. %, about 10 wt. %, about 11 wt. %, about 12 wt. %, about13 wt. %, about 14 wt. %, about 15 wt. %, about 16 wt. %, about 17 wt.%, about 18 wt. %, about 19 wt. %, about 20 wt. %, about 21 wt. %, about22 wt. %, about 23 wt. %, about 24 wt. %, about 25 wt. %, about 26 wt.%, about 27 wt. %, about 28 wt. %, about 29 wt. %, about 30 wt. %, about31 wt. %, about 32 wt. %, about 33 wt. %, about 34 wt. %, about 35 wt.%, about 36 wt. %, about 37 wt. %, about 38 wt. %, about 39 wt. %, about40 wt. %, about 41 wt. %, about 42 wt. %, about 43 wt. %, about 44 wt.%, about 45 wt. %, about 46 wt. %, about 47 wt. %, about 48 wt. %, about49 wt. %, about 50 wt. %, about 51 wt. %, about 52 wt. %, about 53 wt.%, about 54 wt. %, about 55 wt. %, about 56 wt. %, about 57 wt. %, about58 wt. %, about 59 wt. %, about 60 wt. %, about 61 wt. %, about 62 wt.%, about 63 wt. %, about 64 wt. %, about 65 wt. %, about 66 wt. %, about67 wt. %, about 68 wt. %, about 69 wt. %, about 70 wt. %, about 71 wt.%, about 72 wt. %, about 73 wt. %, about 74 wt. %, about 75 wt. %, about76 wt. %, about 77 wt. %, about 78 wt. %, about 79 wt. %, about 80 wt.%, and all ranges therebetween, including for example from about 1 wt. %to about 20 wt. %, from about 10 wt. % to about 30 wt. %, from about 20wt. % to about 40 wt. %, or from about 30 wt. % to about 50 wt. %.

Alternatively while not to be limited by theory, the sweeteningcomposition containing steviol glycosides of the current embodiments caninclude only a trace amount or may exclude either a salt or a natural orsynthetic sweetener if the solubility and/or the sensory profile aresatisfactory for a given use or purpose of the sweetening composition.In one embodiment, greater than 0 wt. % represents a trace amount ofmaterial in the composition as well as percentages noted above, such as0.1 wt. %, etc.

All of the components of the sweetening composition can be purchased orbe made by processes known to those of ordinary skill in the art andcombined (e.g., precipitation/co-precipitation, mixing, blending,grounding, mortar and pestal, microemulsion, solvothermal, sonochemical,etc.).

In another aspect, Rebaudioside A can be hydrolyzed to lyse a glucoseunit from the glycoside chain on the C13 carbon of Reb A, which convertsReb A to Reb B. Stevioside can be hydrolyzed to lyse a glucose unit fromthe glycoside chain on the C13 carbon of stevioside, which converts STVto STB. The inventors discovered the unexpected result that thesolubility and sensory profile of the products of hydrolysis (RA and RB,and STV and STB) is improved compared to plain mixtures of RA and RB,and STV and STB, made from purified RA and RB, and purified STV and STB,starting materials. While not to bond by theory, the inventors believethat the results are due to the glucose and salts generated in thehydrolysis process, i.e. the hydrolysate is a composition comprisingadditional components, in addition to RA and RB, and thus is differentfrom the plain mixture. In other words, if the same molar concentrationof purified Reb A and Reb B are mixed and dissolved, the Reb A and Reb Brapidly precipitate out of solution. The hydrolyzed RA/RB, andhydrolyzed STV/STB, stays in solution. For clarification purposes,“RA/RB” means the products of alkaline hydrolysis of Reb A and “STV/STB”means the products of alkaline hydrolysis of STV.

In one aspect Rebaudioside A can be hydrolyzed to lyse a glucose unitfrom the glycoside chain on the C13 carbon of Reb A, which converts RebA to Reb B, and thus the mole ratio of rebaudioside B and glucose isabout 1:1.

Alkaline hydrolysis of the starting or raw material is preferred forsimplicity and economics. Enzymatic lysis of a glucose unit from the C13carbon of Reb A or STV can also be used. Sodium hydroxide is thepreferred alkali to use for hydrolysis of Reb A and STV, but potassiumhydroxide and other well-known alkali used in food processing can beused.

The starting or raw materials can include >50 wt. % of rebaudioside A orstevioside, >55 wt. % of rebaudioside A or stevioside, >60 wt. % ofrebaudioside A or stevioside, >65 wt. % of rebaudioside A orstevioside, >70 wt. % of rebaudioside A or stevioside, >75 wt. % ofrebaudioside A or stevioside, >80 wt. % of rebaudioside A orstevioside. >85 wt. % of rebaudioside A or stevioside, >90 wt. % ofrebaudioside A or stevioside, >95 wt. % of rebaudioside A or stevioside,or >99 wt. % of rebaudioside A or stevioside.

Reb A starting material is dissolved in water (preferably potablewater), alkali added, and the solution temperature raised preferably to85.degree. C. to 95.degree. C., and more preferably to 90.degree. C. Ifthe alkaline hydrolysis is conducted at temperatures lower than85.degree. C., the reaction proceeds slowly until the alkali isexhausted. The solution is stirred and is maintained at the selectedtemperature for a duration that provides the desired concentrations ofRA and RB in the solution or until the alkali is exhausted. Thepreferred duration of alkaline hydrolysis at commercial scale is aminimum 30 minutes; shorter durations typically do not exhaust theamounts of alkali used in commercial production. The final RA/RBsolution is typically very close to pH 7.0, but pH can be adjusted(typically by adding HCl or NaOH).

The process described above used to produce an RA/RB solution alsohydrolyzes any STV present in the Stevia starting material to an STV/STBsolution. The RA/RB (and STV/STB) solution produced as described aboveis brown in color, has a faint “burnt sugar” smell, and has a weak“caramel” taste. The brown color, burnt sugar smell, and caramel tastecan be removed by column chromatography such as an activated charcoalcolumn, a polymer resin adsorption column or with an ion exchange columnas the chromatography matrix, binding the caramel components to thecolumn while letting the steviol glycosides pass through. Depending uponthe beverage, food, or other comestible in which the RA/RB (or STV/STB)is used, the brown color, burnt sugar smell, and caramel taste may bedesirable, or unnoticeable, in either case avoiding the need to removethe brown color, burnt sugar smell, and caramel taste.

D. SG Compositions Comprising RA and RB

In one embodiment, an SG-A composition comprises rebaudioside A (RA) andrebaudioside B (RB).

In another embodiment, the SG-A composition further comprises one ormore salts.

In another embodiment, the SG-A composition further comprises one ormore one or more non-SG sweeteners.

In another embodiment, the SG-A composition further comprises one ormore salts and one or more non-SG sweeteners.

In another embodiment, the SG-A composition comprises RA in an amountbetween about 60 wt % to about 90 wt %, about 60 wt % to about 85 wt %,about 60 wt % to about 80 wt %, about 60 wt % to about 75 wt %, 65 wt %to about 90 wt %, about 65 wt % to about 85 wt %, about 65 wt % to about80 wt %, about 65 wt % to about 75 wt %, about 70 wt % to about 90 wt %,about 70 wt % to about 85 wt %, about 70 wt % to about 80 wt %, about 70wt % to about 75 wt %, or any range formed from any of the numericvalues in this paragraph.

In another embodiment, the SG-A composition comprises RB in an amountbetween about 10 wt % to about 30 wt %, about 10 wt % to about 25 wt %,about 10 wt % to about 30 wt %, about 12 wt % to about 25 wt %, about 12wt % to about 20 wt %, about 14 wt % to 30 wt %, about 14 wt % to about25 wt %, about 14 wt % to about 20 wt %, about 15 wt % to about 30 wt %,about 15 wt % to about 25 wt %, about 15 wt % to about 20 wt %, or anyrange formed from any of the numeric values in this paragraph.

In another embodiment, the SG-A composition further comprises one ormore salts in an amount between about 0.1 wt % to about 10 wt %, about0.1 wt % to about 8 wt %, about 0.1 wt % to about 5 wt %, about 0.1 wt %to about 3 wt %, about 0.3 wt % to about 10 wt %, about 0.3 wt % toabout 8 wt %, about 0.3 wt % to about 5 wt %, about 0.3 wt % to about 3wt %, about 0.5 wt % to about 10 wt %, about 0.5 wt % to about 8 wt %,about 0.5 wt % to about 5 wt %, about 0.5 wt % to about 3 wt %, or anyrange formed from any of the numeric values in this paragraph.

In another embodiment, the SG-A composition further comprises one ormore additional sweeteners in an amount between about 0.5 wt % to about20 wt %, about 0.5 wt % to about 15 wt %, about 0.5 wt % to about 10 wt%, about 0.5 wt % to about 8 wt %, about 0.5 wt % to about 5 wt %, about0.5 wt % to about 3 wt %, about 1 wt % to about 20 wt %, about 1 wt % toabout 15 wt %, about 1 wt % to about 10 wt %, about 1 wt % to about 8 wt%, about 1 wt % to about 5 wt %, about 1 wt % to about 3 wt %, about 2wt % to about 20 wt %, about 2 wt % to about 15 wt %, about 2 wt % toabout 10 wt %, 2 wt % to about 5 wt %, about 5 wt % to about 20 wt %,about 5 wt % to about 15 wt %, about 5 wt % to about 12 wt %, about 5 wt% to about 10 wt %, about 5 wt % to about 7 wt %, or any range formedfrom any of the numeric values in this paragraph.

The inventors' experimental results, including a hydrolysis studies anda sensory profile studies are disclosed herein and reported throughoutthe Figures following the specification. Many variations of alkalinemolarity, Reb A purity, STV purity, and reaction time were tested, asdisclosed. Reverse osmosis water was used as the solvent in all of theexperiments. Solubility of RA/RB and STV/STB products are a function ofalkaline concentration in the hydrolysis step.

The RA/RB, and STV/STB, products can be kept in solution as a syrupready for distribution as a liquid sweetener, or dried for distributionas a dry sweetener. Drying is by spray-drying, lyophilization, ovendrying, and other drying processes well-known in the art of sweeteners.

To modify the perceived sweetness of orally consumable compositionscontaining the Product, the Product can be modified by the addition oftaste modifying moieties, such as galactosides. For instance,β-1,4-galactosyl can be substituted on the Product using aβ-1,4-galactosyl transferase enzyme in reactions known in the art. SuchProduct modified by one or more functional groups is included in theterm “Product”.

The term “iso-sweet” as used herein is intended to mean that the subjectcomposition has a sweetness equal to that of sugar.

For use as a co-sweetener, the Product can be used in ways known in theart of sweeteners (e.g., steam, ethanol, or alkanol aerosolized Productvapor-deposited on a co-sweetener) to coat or permeate other solidsweeteners, such granular and powdered sugar and artificial sweeteners,to be mixed as a separate powder with such solid sweeteners, to beco-crystallized with other solid sweeteners, or to be suspended ordissolved in liquid sweeteners, such as corn syrup and honey.Commercially available spray dryers used in the ethanol purge and dryingstage of the industrial embodiment can typically be configured toproduce a particulate size of Product appropriate for an intended use.

In the art of flavoring foodstuffs and medicinal compositions, there isa continuing need for compositions which can modify and improve theflavor of such materials, because acceptance and demand for foodstuffsand medicinal products is generally related to the sensory perception ofthem. In the art of flavoring oral hygiene compositions, such asmouthwash and toothpaste, and in the art of flavoring chewingcompositions, such as chewing tobacco, snuffs and chewing gum, there isa need to improve the flavor characteristics of such chewingcompositions with flavor modifiers or enhancers which are non-cariogenicand do not support the growth of tooth decay producing streptococci,lactobaccilli, or the like. Likewise, there is need to improve theflavor characteristics of smoking compositions.

The term “orally consumable composition” includes foodstuffs, medicinalcompositions, smoking compositions, chewing compositions and oralhygiene compositions, including mouthwashes and toothpastes. The term“foodstuff” includes both solid and liquid ingestible materials whichusually do, but need not, have a nutritional value and are intended forconsumption by man or animal. Representative examples of foodstuffinclude coffee, teas, herbal teas, baked goods, natural and syntheticflavors, spices, condiments, soups, stews, convenience foods, beverages(both carbonated and non-carbonated), dairy products, candies,vegetables, cereals, fruits, fruit drinks, snacks, cocoa products,chocolates, animal feed, and the like. The term “medicinal composition”includes solids, gases and liquids which are ingestible materials havingmedicinal value, such as cough syrups, cough drops, medicinal sprays,vitamins, and chewable medicinal tablets. The term “chewingcompositions” include chewing tobacco, smokeless tobacco, snuff, chewinggum and other compositions which are masticated and subsequentlyexpectorated. Chewing gum includes compositions which comprise asubstantially water-insoluble, chewable gum base, such as chicle orsubstitutes therefor, including jetulong, guttakay rubber or certaincomestible natural synthetic resins or waxes. The term “oral hygienecompositions” includes mouthwashes, mouth rinses, toothpastes, toothpolishes, dentifrices, mouth sprays, and mouth refreshers. The term“smoking composition”, as used herein, includes cigarette, pipe andcigar tobacco, and all forms of tobacco such as shredded filler, leaf,stem, stalk, homogenized leaf cured, reconstituted binders, andreconstituted tobacco from tobacco dust, fines, or other sources insheet, pellet or other forms. “Smoking compositions” also includetobacco substitutes formulated from non-tobacco materials, such asrepresentative tobacco substitutes described in U.S. Pat. Nos.3,529,602, 3,703,177 and 4,079,742 and references cited therein.

In accordance with one embodiment of this application, an orallyconsumable composition having flavor enhanced or modified by the Productis provided. The Product can modify or enhance flavor characteristicsthat are sweet, fruity, floral, herbaceous, spicy, aromatic, pungent,“nut-like” (e.g., almond, pecan), “spicy” (e.g., cinnamon, clove,nutmeg, anise and wintergreen), “non-citrus fruit” flavor (e.g.,strawberry, cherry, apple, grape, currant, tomato, gooseberry andblackberry), “citrus fruit” flavor (e.g., orange, lemon and grapefruit),and other useful flavors, including coffee, cocoa, peppermint,spearmint, vanilla and maple.

In accordance with one variation of this embodiment, an orallyconsumable composition comprises a Product in an amount effective tosweeten or to modify or enhance the taste, odor and/or texture of theorally consumable composition.

The terminology “amount effective” or “effective amount” means an amountthat produces a sensory perception. The use of an excessive amount of aProduct will produce sweetness that may not be desired for flavormodification or enhancement, just as too much sugar can be added to afoodstuff or beverage. The amount of Product employed can vary over arelatively wide range, depending upon the desired sensory effect to beachieved with the orally consumable composition and the nature of theinitial composition.

The Product can be added to an orally consumable composition by admixingthe Product with the orally consumable composition or admixing theProduct with a component of the orally consumable composition.

The Product can be used in tobacco and tobacco-related products selectedfrom the group comprising cigarettes, cigars, snuffs, chewing tobacco,other tobacco goods, filters, smoking papers, and other smokingcompositions. A smoking composition having a sweetened, enhanced, ormodified flavor comprises a smoking filler material selected from thegroup consisting of tobacco, reconstituted tobacco, non-tobaccosubstitutes and mixtures thereof, and containing an effective amount ofProduct. “Containing” means both being included as an ingredient andbeing adsorbed to a material. In one variation of this embodiment, thesmoking composition comprises a filter means containing a Product. Theterm “filter means”, as used herein, includes a smoking device meanssuch as a cigar or cigarette holder having a filtering or flavoringmodule incorporated therein and includes acetate, cotton, charcoal andother fiber, flake or particle filtering means. In another variation ofthis embodiment, the smoking composition comprises a wrapper meanscontaining a Product. In one variation of this embodiment of thisinvention, 0.003 to 0.30 parts by weight of a Product is added to 100parts by weight of the smoking filler material. In a preferred variationof this embodiment of this invention, 0.015 to 0.30 parts by weight of aProduct is added to 100 parts of a weight of a smoking filler material.

Those skilled in the art of flavoring tobacco understand that theeffective amount of the Product added to a smoking composition maydepend upon the method in which the Product is added to the smokingcomposition and to which portion of the smoking composition Product isadded. Product can be added directly to the smoking filler material, tothe filter means, or to the wrapper means of a smoking composition.Product can be added to a filter means of a smoking composition by anymanner known to those skilled in the art of flavoring filter means,including but not limited to, incorporating the Product among thefibers, flakes or particles of a filter means, filling the Productbetween two or more layers of fibers of a fiber filter means to form atriple filter means, or inserting the Product into a smoking devicemeans, such as a cigarette holder.

It is apparent to those skilled in the art that only a portion of thesmoking filler material or filter means need be treated with a Product,since blending or other operations may be used to adjust the final orultimate smoking composition within the effective or desired ranges ofconcentration of Product. In addition to Product, other flavorings oraroma additives known in the smoking composition flavoring art may beused with Product and added along with Product to the smokingcomposition. Representative flavorings used in the smoking compositionflavoring art include ethyl acetate, isoamyl acetate, propylisobutyrate, isobutyl butyrate, ethyl butyrate, ethyl valerate, benzylformate, menthol, limonene, cymene, pinene, linalool, geraniol,citroneilol, citral, peppermint oil, orange oil, coriander oil, lemonoil, borneol, cocoa extract, tobacco extract, licorice extract and fruitextractives.

The Product, in its purified state after spray drying, is generally afine powder, having a particle size in the range of about 1 to 100microns. Fine powders are difficult to handle and difficult to admixwith orally consumable compositions, such as tea leaves, tobaccoproducts, herb leaves, coffees and other orally consumable compositions.Also, generally, only a relatively small amount of Product is used withan orally consumable composition when the Product is used as a flavormodifier or enhancer, sweetener, or co-sweetener.

In accordance with another embodiment of this invention, a process foradding Product to an orally consumable composition comprises admixingProduct with a carrier to form a Product-carrier mixture. Preferredcarriers include water, ethanol, other alkanols used in food processing,or mixtures thereof. The Product solution so formed is contacted with anorally consumable composition, and the carrier is removed from theorally consumable composition by evaporation, or otherwise, and theProduct residues deposited with the orally consumable composition. Thisprocess is particularly useful for adding Product to tea leaves, herbalplant leaves, and other sweeteners, particularly granular sucrose (tablesugar).

In accordance with still another embodiment of this invention, a liquidfilter material, suitable for use with an orally consumable composition,is prepared with Product. The term “liquid filter”, as used herein,refers to a porous or semi-porous filter material used for preparationof an orally consumable composition such as a tea bag, a coffee filteror a filter disk. The term “filter disk” refers to a porous orsemi-porous inactive article added to an orally consumable compositionfor the purposes of acting as a vehicle for the addition of a flavoringor sweetening composition to the orally consumable composition. Aprocess for preparing a liquid filter comprising a filter material andProduct is typically by admixing Product with a carrier to form aProduct-carrier mixture; contacting the Product-carrier mixture with thefilter material; and removing the carrier from the filter materialthereby depositing a Product residue on the filter material.

The Product can be used in beverages, broths, and beverage preparationsselected from the group comprising carbonated, non-carbonated, frozen,semi-frozen (“slush”), non-frozen, ready-to-drink, concentrated(powdered, frozen, or syrup), dairy, non-dairy, herbal, non-herbal,caffeinated, non-caffeinated, alcoholic, non-alcoholic, flavored,non-flavored, vegetable-based, fruit-based, root/tuber/corn-based,nut-based, other plant-based, cola-based, chocolate-based, meat-based,seafood-based, other animal-based, algae-based, calorie enhanced,calorie-reduced, and calorie-free products, optionally dispensed in opencontainers, cans, bottles or other packaging. Such beverages andbeverage preparations can be in ready-to-drink, ready-to-cook,ready-to-mix, raw, or ingredient form and can use the Product as a solesweetener or as a co-sweetener.

The Product can be used in foods and food preparations (e.g.,sweeteners, soups, sauces, flavorings, spices, oils, fats, andcondiments) selected from the group comprising dairy-based,cereal-based, baked, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, other plant-based, egg-based,meat-based, seafood-based, other animal-based, algae-based, processed(e.g., spreads), preserved (e.g., meals-ready-to-eat rations), andsynthesized (e.g., gels) products. Such foods and food preparations canbe in ready-to-eat, ready-to-cook, ready-to-mix, raw, or ingredient formand can use the Product as a sole sweetener or as a co-sweetener.

The Product can be used in candies, confections, desserts, and snacksselected from the group comprising dairy-based, cereal-based, baked,vegetable-based, fruit-based, root/tuber/corm-based, nut-based,gum-based, other plant-based, egg-based, meat-based, seafood-based,other animal-based, algae-based, processed (e.g., spreads), preserved(e.g., meals-ready-to-eat rations), and synthesized (e.g., gels)products. Such candies, confections, desserts, and snacks can be inready-to-eat, ready-to-cook, ready-to-mix, raw, or ingredient form, andcan use the Product as a sole sweetener or as a co-sweetener.

The Product can be used in prescription and over-the-counterpharmaceuticals, assays, diagnostic kits, and therapies selected fromthe group comprising weight control, nutritional supplement, vitamins,infant diet, diabetic diet, athlete diet, geriatric diet, lowcarbohydrate diet, low fat diet, low protein diet, high carbohydratediet, high fat diet, high protein diet, low calorie diet, non-caloricdiet, oral hygiene products (e.g., toothpaste, mouthwash, rinses, floss,toothbrushes, other implements), personal care products (e.g., soaps,shampoos, rinses, lotions, balms, salves, ointments, paper goods,perfumes, lipstick, other cosmetics), professional dentistry products inwhich taste or smell is a factor (e.g., liquids, chewables, inhalables,injectables, salves, resins, rinses, pads, floss, implements), medical,veterinarian, and surgical products in which taste or smell is a factor(e.g., liquids, chewables, inhalables, injectables, salves, resins,rinses, pads, floss, implements), and pharmaceutical compoundingfillers, syrups, capsules, gels, and coating products.

The Product can be used in consumer goods packaging materials andcontainers selected from the group comprising plastic film, thermosetand thermoplastic resin, gum, foil, paper, bottle, box, ink, paint,adhesive, and packaging coating products.

The Product can be used in goods selected from the group comprisingsweeteners, co-sweeteners, coated sweetener sticks, frozen confectionsticks, medicine spoons (human and veterinary uses), dental instruments,pre-sweetened disposable tableware and utensils, sachets, ediblesachets, pot pourris, edible pot pourris, hotch potches, edible hotchpotches, artificial flowers, edible artificial flowers, clothing, edibleclothing, massage oils, and edible massage oils.

The following paragraphs enumerated consecutively from 1 through 57provide for various aspects of the present application. In oneembodiment, in a first paragraph (1), the present application provides asweetening composition comprising one or more steviol glycosides, one ormore salts, and one or more natural or synthetic sweeteners.

2. The composition according to paragraph 1, wherein the one or moresteviol glycosides are selected from steviolbioside, stevioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rubusoside, dulcoside A, and,rebaudioside M.

3. The composition according to any of paragraphs 1 to 2, wherein theone or more salts are selected from sodium chloride, potassium chloride,magnesium chloride, sodium sulfate, magnesium sulfate, potassiumsulfate, sodium carbonate, potassium carbonate, magnesium carbonate,sodium bicarbonate, and potassium bicarbonate.

4. The composition according to any of paragraphs 1 to 3, wherein theone or more natural or synthetic sweeteners are selected from sucrose,fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol,aspartame, sucralose, acesulfame-K, sodium cyclamate, inulin,erythritol, thaumatin, arabinose, glatactose, mannose, rhamnose, xylose,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, andmogroside.

5. The composition according to any of paragraphs 1 to 4, wherein thecomposition is prepared by hydrolysis of a raw material comprisingrebaudioside A.

6. The composition according to any of paragraphs 1 to 5, wherein theraw material comprises >90 wt. % rebaudioside A.

7. The composition according to any of paragraphs 1 to 6, wherein theraw material comprises >95 wt. % rebaudioside A.

8. The composition according to any of paragraphs 1 to 7, wherein theraw material comprises >99 wt. % rebaudioside A.

9. The composition according to any of paragraphs 1 to 8, wherein thecomposition is prepared by hydrolysis of a raw material comprisingstevioside.

10. The composition according to any of paragraphs 1 to 9, wherein theraw material comprises >90 wt. % stevioside.

11. The composition according to any of paragraphs 1 to 10, wherein theraw material comprises >95 wt. % stevioside.

12. The composition according to any of paragraphs 1 to 11, wherein theraw material comprises >99 wt. % stevioside.

13. The composition according to any of paragraphs 1 to 12, wherein thecomposition comprises both rebaudioside A and rebaudioside B.

14. The composition according to any of paragraphs 1 to 13, whereinrebaudioside A comprises 20-100 wt. % of total steviol glycosides in thecomposition.

15. The composition according to any of paragraphs 1 to 14, whereinrebaudioside B comprises 0-80 wt. % of total steviol glycosides in thecomposition.

16. The composition according to any of paragraphs 1 to 15, whereinrebaudioside A comprises 20-100 wt. % of the composition.

17. The composition according to any of paragraphs 1 to 16, whereinrebaudioside B comprises 0-80 wt. % of the composition.

18. The composition according to any of paragraphs 1 to 17, wherein saltcomprises 0-30 wt. % of the composition.

19. The composition according to any of paragraphs 1 to 18, whereinnatural or synthetic sweetener comprises 0-30 wt. % of the composition.

20. The composition according to any of paragraphs 1 to 19, wherein therebaudioside A and rebaudioside B comprises about 100% of total steviolglycosides in the composition.

21. The composition according to any of paragraphs 1 to 20, where thecomposition has increased solubility compared to the same compositionwithout one or more salt.

22. The composition according to any of paragraphs 1 to 21, where thecomposition has increased solubility compared to the same compositionwithout one or more natural or synthetic sweeteners.

23. The composition according to any of paragraphs 1 to 22, where thecomposition has increased solubility compared to the same compositionwithout one or more salt and one or more natural or syntheticsweeteners.

24. The composition according to any of paragraphs 1 to 23, where thecomposition has improved sensory profile compared to the samecomposition without one or more salt.

25. The composition according to any of paragraphs 1 to 24, where thecomposition has improved sensory profile compared to the samecomposition without one or more natural or synthetic sweeteners.

26. The composition according to any of paragraphs 1 to 25, where thecomposition has improved sensory profile compared to the samecomposition without one or more salt and one or more natural orsynthetic sweeteners.

27. The composition according to any of paragraphs 1 to 26, comprisingRebaudioside A, Rebaudioside B, glucose, and sodium chloride.

28. The composition according to any of paragraphs 1 to 27, comprisingfrom about 70 wt. % to about 80 wt. % of Rebaudioside A.

29. The composition according to any of paragraphs 1 to 28, comprisingfrom about 10 wt. % to about 20 wt. % of Rebaudioside B.

30. The composition according to any of paragraphs 1 to 29, comprisingfrom about 1 wt. % to about 5 wt. % of glucose, lactose, galactose, ormaltose.

31. The composition according to any of paragraphs 1 to 30, comprisingfrom about 1 wt. % to about 5 wt. % of sodium chloride or potassiumchloride.

32. The composition according to any of paragraphs 1 to 31, comprisingRebaudioside A, Rebaudioside B, glucose, and sodium chloride in a weightratio of 77.55:16.39:3.99:1.30 respectively.

33. The composition according to any of paragraphs 1 to 32, comprisingRebaudioside A, Rebaudioside B, glucose, and sodium chloride.

34. A sweetener, comprising one or more steviol glycosides, one or moresalts, and one or more natural or synthetic sweeteners.

35. The sweetener according to paragraph 34, wherein the one or moresteviol glycosides are selected from steviolbioside, stevioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rubusoside, dulcoside A, andrebaudioside M.

36. The sweetener according to any of paragraphs 34 to 35, wherein theone or more salts are selected from sodium chloride, potassium chloride,magnesium chloride, sodium sulfate, magnesium sulfate, potassiumsulfate, sodium carbonate, potassium carbonate, magnesium carbonate,sodium bicarbonate, and potassium bicarbonate.

37. The sweetener according to any of paragraphs 34 to 36, wherein theone or more natural or synthetic sweeteners are selected from sucrose,fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol,aspartame, inulin, sucralose, acesulfame-K, sodium cyclamate,erythritol, thaumatin, arabinose, glatactose, mannose, rhamnose, xylose,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, andmogroside.

38. The sweetener according to any of paragraphs 34 to 37, where thecomposition has increased solubility compared to the same sweetenerwithout one or more salt.

39. The sweetener according any of paragraphs 34 to 38, where thecomposition has increased solubility compared to the same sweetenerwithout one or more natural or synthetic sweeteners.

40. The sweetener according to any of paragraphs 34 to 39, where thecomposition has increased solubility compared to the same sweetenerwithout one or more salt and one or more natural or syntheticsweeteners.

41. The sweetener according to any of paragraphs 34 to 40, where thecomposition has an improved sensory profile compared to the samesweetener without one or more salt.

42. The sweetener according to any of paragraphs 34 to 41, where thecomposition has an improved sensory profile compared to the samesweetener without one or more natural or synthetic sweeteners.

43. The sweetener according to any of paragraphs 34 to 42, where thecomposition has an improved sensory profile compared to the samesweetener without one or more salt and one or more natural or syntheticsweeteners.

44. The sweetener according to any of paragraphs 34 to 43, comprisingfrom about 70 wt. % to about 80 wt. % of Rebaudioside A.

45. The sweetener according to any of paragraphs 34 to 44, comprisingfrom about 10 wt. % to about 20 wt. % of Rebaudioside B.

46. The sweetener according to any of paragraphs 34 to 45, comprisingfrom about 1 wt. % to about 5 wt. % of glucose, lactose, galactose, ormaltose.

47. The sweetener according to any of paragraphs 34 to 46, comprisingfrom about 1 wt. % to about 5 wt. % of sodium chloride or potassiumchloride.

48. The sweetener according to any of paragraphs 34 to 47, comprisingRebaudioside A, Rebaudioside B, glucose, and sodium chloride in a weightratio of 77.55:16.39:3.99:1.30 respectively.

49. A method to prepare a sweetening composition, comprising one or moresteviol glycosides, one or more salts, and one or more natural orsynthetic sweeteners.

50. The method according to paragraph 49, wherein the one or moresteviol glycosides are selected from steviolbioside, stevioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rubusoside, dulcoside A, andrebaudioside M.

51. The method according to any of paragraphs 49 to 50, wherein the oneor more salts are selected from sodium chloride, potassium chloride,magnesium chloride, sodium sulfate, magnesium sulfate, potassiumsulfate, sodium carbonate, potassium carbonate, magnesium carbonate,sodium bicarbonate, and potassium bicarbonate.

52. The method according to any of paragraphs 49 to 51, wherein the oneor more natural or synthetic sweeteners are selected from sucrose,fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol,aspartame, inulin, sucralose, acesulfame-K, sodium cyclamate,erythritol, thaumatin, arabinose, glatactose, mannose, rhamnose, xylose,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, andmogroside.

53. The method according to any of paragraphs 49 to 52, comprising fromabout 70 wt. % to about 80 wt. % of Rebaudioside A.

54. The method according to any of paragraphs 49 to 53, comprising fromabout 10 wt. % to about 20 wt. % of Rebaudioside B.

55. The method according to any of paragraphs 49 to 54, comprising fromabout 1 wt. % to about 5 wt. % of glucose, lactose, galactose, ormaltose.

56. The method according to any of paragraphs 49 to 55, comprising fromabout 1 wt. % to about 5 wt. % of sodium chloride or potassium chloride.

57. The method according to any of paragraphs 49 to 56, comprisingRebaudioside A, Rebaudioside B, glucose, and sodium chloride in a weightratio of 77.55:16.39:3.99:1.30 respectively.

The invention will be further described with reference to the followingnon-limiting Examples. It will be apparent to those skilled in the artthat many changes can be made in the embodiments described withoutdeparting from the scope of the present invention. Thus the scope of thepresent invention should not be limited to the embodiments described inthis application, but only by embodiments described by the language ofthe claims and the equivalents of those embodiments. Unless otherwiseindicated, all percentages are by weight.

EXAMPLES

The following blends of steviol glycosides are denoted using the rubric“% Wt1/% Wt2 type1/type2”. For instance, “70/30 RA/RB” means a sweetenerin which the sweetener content by weight 70% RA and 30% RB by mass. TheRA80 ingredient used in the experiments disclosed herein containedapproximately 95% total steviol glycosides. The RA50, RA80 and RA97ingredients used in the experiments were obtained from Sweet GreenFields LLC (“SGF”) of Bellingham, Wash.

Example 1. Solubility and Sensory Analysis of RA Hydrolytes

Aim: Determine the solubility and taste attributes of RA50/RA80/RA97hydrolytes made using differing amounts of reaction reagent. Materials:

RA50 hydrolyzed using 0.0625/0.125/0.25/0.3125/0.375/0.4375/0.5625/0.625mL NaOH reagent

RA80 hydrolyzed using 0.0625/0.125/0.25/0.3125/0.375/0.4375/0.5625/0.625mL NaOH reagent

RA97 hydrolyzed using 0.0625/0.125/0.25/0.3125/0.375/0.4375/0.5625/0.625mL NaOH reagent

RA50 lot#3020510

RA80 lot#3020526

RA97 lot#3030508

RB lot#032-05-04

Experiment 1a: Solubility of Dried RA50, 80 and 97 Hydrolysates vsSource Samples: 20% Concentration in Preservative.

Hypothesis: There is a minimum RB content in a Stevia extract belowwhich the Stevia extract is rendered relatively insoluble.

1. 1 g of dry RA50 lot#3020510, RA80 lot#3020526, or RA97 lot#3030508was weighed into a 15 mL screwcap vial.

2. 1/10 dilute Vogler preservative was added until powder was dissolvedin a final volume of 5 mL at room temp.

3. Screwcap vial was sealed and placed in observation rack.

4. Steps 1-3 were repeated for each of the eight RA50, 80 or 97 sampleshydrolyzed using 0.0625/0.125/0.25/0.3125/0.375/0.4375/0.5625/0.625 mLNaOH reagent.

5. All dissolved concentrates were photographed and placed underobservation indefinitely.

Experiment 1b: Solubility of RA97 treated with 0.625 mL vs equivalentblend of RA97/RB.

Hypothesis: The mere presence of significant amounts of rebaudioside Bcauses increased apparent solubility of high RA purity Stevia extracts.

1. RA97 3030508 and RB were blended to mimic the composition of the RA970.625 mL treatment described above.

2. 1 g of RA/RB blend was weighed into a 15 mL screwcap vial.

3. 1/10 dilute Vogler preservative was added until powder was fullydissolved in a final volume of 5 mL.

4. Screwcap vial was sealed and placed in observation rack alongsideRA97 0.625 mL treatment.

5. RA/RB blend was photographed and placed under observationindefinitely.

6. Sample did not dissolve readily, so RB powder was dried to determineif higher moisture was the cause of insolubility. Dried RB powderconsisted of 3.8% moisture.

7. Steps 1-4 were repeated and solubility was not improved.

Experiment 2: Sensory Analysis of RA Source Samples vs0.0625/0.3125/0.625 mL Treated Samples

1. 300 ppm samples of RA50 #3020510 parent and RA50 0.0625/0.3125/0.625mL treatments were made in distilled water and tasted blindly by Tester#10 and Tester #11.

2. Scores were recorded using flash sensory profiling sheets

3. Sensory analysis was repeated for RA80 #3020526 parent and treatedsamples

4. Sensory analysis was repeated for RA97 #3030508 parent and treatedsamples See FIGS. 1-4 for solubility results and FIGS. 5-8 for andsensory analysis of RA Hydrolytes.

Example 2. The Sensory Effects of Hydrolyzed D-Glucose on RA/RB & RA97Hypothesis:

The reaction of sodium hydroxide (NaOH) with Stevia produces glucose,which causes the brown coloration of liquid concentrates made using thisreaction method.

This reaction product enhances the sugar-like sensory attributes ofRA/RB, i.e. mouth-feel, body, lower bitterness and improved overallliking.

Materials

RA97 lot#3030508

Rebaudioside B lot#032-05-04

D-Glucose

Distilled H.sub.2O

Sodium Hydroxide (NaOH)

Hydrochloric Acid (HCl)

Experiment 1: D-Glucose Hydrolysis

1. Preheat water bath to 90° C.

2. Dissolve 20 g NaOH in distilled H₂O to reach a final volume of 100mL, and label as “20% w/v NaOH in H₂O”

3. Label 3 separate 50 mL screwcap vials a/b/c and to each add:

0.56 g D-Glucose+39 mL H₂0

0.28 g D-Glucose+39.5 mL H20

0.056 g D-Glucose+40 mL H20

4. Place all vials in 90° C. preheated water-bath and allow solutions toreach temp

5. In rapid succession, add the following amount of previously made 20%NaOH concentrate to samples a/b/c:

0.625 mL 20% NaOH Concentrate

0.3125 mL 20% NaOH Concentrate

0.0625 mL 20% NaOH Concentrate

6. Heat samples for 2 hours in 90° C. water bath

7. After 2 hours of heating, remove vials from the water bath and allowsamples to cool to room temperature. Take pictures of the samples uponremoval for coloration recording.

8. Take pH of room temperature samples and record. If samples are not ata target pH of .about.7.4, neutralize them to target using a 1M solutionof HCl

Experiment 2: Testing the Sensory Effects of Hydrolyzed D-Glucose onRA/RB and RA97

1. To replicate the composition of a dried RA/RB hydrolyte treated with0.625 mL of reagent, 5 g of RA/RB using a 61:39 ratio of RA97:RB wasprepared, making sure to mix the sample thoroughly to ensurehomogenization. (3.05 g RA97+1.95 g RB=5 g RA/RB blend). This mixturewas a replica of the RA97 treated sample where 0.625 mL NaOH had beenadded. HPLC was used to confirm replication.

2. The amount of liquid D-glucose from each vial to be equivalent to0.96 mg D-glucose from vial A/0.48 mg reacted D-glucose from vial B(representing the reaction product from use of 300 ppm of Stevia reactedwith the highest and mid-level amount of 20% NaOH (0.625 mL and 0.3215mL respectively) would be:

X=microliters of reacted D-glucose liquid

14.36 mg/1000 μl=0.96 mg/X .mu.l

14.36.times.=0.96*1000

X=960/14.36

X=66.85 μl=0.96 mg reacted glucose from vial A for a 100 mL testbeverage and 0.48 mg reacted glucose from vial B.

3. The following solution sets were created:

a. Set 1

i. 299.04 mg RA/RB blend+668.5 .mu.L D-Glucose solution vial A+distilledH₂O to a final volume of 1,000 mL (299.04 ppm RA/RB+9.6 ppm reactedglucose).

ii. 299.52 mg RA/RB blend+668.5 .mu.L D-Glucose solution vialB+distilled H₂O to a final volume of 1,000 mL (299.52 ppm RA/RB+4.8 ppmreacted glucose).

iii. 300 mg RA/RB blend+distilled H₂O to a final volume of 1,000 mL (300ppm RA/RB).

b. Set 2

i. 299.04 mg RA97+668.5 .mu.L D-Glucose solution vial A+distilled H₂O toa final volume of 1,000 mL (299.04 ppm RA97+9.6 ppm reacted glucose).

ii. 299.52 mg RA97+668.5 .mu.L D-Glucose solution vial B+distilled H₂Oto a final volume of 1,000 mL (299.04 ppm RA97+4.8 ppm reacted glucose).

iii. 300 mg RA97+distilled H₂O to a final volume of 1,000 mL (300 ppmRA97). Each set was tasted using double-blind Flash sensory analysis(number of analysts=2).

TABLE 1 Double-blind taste results (T = Tester) T#10 T#10 T#11 T#10 T#11Sweet- T#11 T#10 T#11 T#10 T#11 Sugar Sugar T#11 Ov. Ov. ness SweetnessBitter Bitter Linger Linger Like Body Like Body Dry Like Like Set 1RA/RB + A 6.6 6 1 2.5 2.7 3.5 3 3 3.8 7 8 RA/RB + B 6.6 6 1 3.5 2.7 5.54.5 4.5 3.8 6 6.8 RA/RB Control 6.6 6 2 6 3 3.3 4.5 4.5 7 6 6 Set 2RA97 + A 6.5 6.8 1.2 5 5 5 5.1 5.9 4.5 7 7.2 RA97 + B 6.5 6.8 1.2 5 5 55.1 4.9 5.5 7 6.8 RA97 Control 5.8 6.8 2.1 5 5 5 3.2 4.4 5.9 6 6.8

All samples appeared to be iso-sweet (FIGS. 9 and 10).

In the RA/RB samples (Set 1), addition of hydrolyzed glucose at 9.6 or4.8 ppm appeared to:

1. Reduced bitterness.

2. Have no effect on lingering

3. Increase sugar-like body

4. Increase overall liking.

In the RA97 samples (Set 2), addition of hydrolyzed glucose at 9.6 or4.8 ppm appeared to:

1. Very slightly reduce bitterness.

2. Have no effect on lingering

3. Increase sugar-like body

4. Increase overall liking.

Conclusions:

The glucose hydrolysate appears to be acting as a flavor. At theconcentration used, it likely has no functional sweetness, which wasevidenced in the sweetness ratings. The sensory work was done completelyblind and with sample order randomized. Even at the low concentrationsused, the sample containing 10 ppm glucose hydrolysate was easilydiscernible. Even though at these low concentrations the hydrolyzedglucose acted as a flavor, the next step is to increase theconcentration to determine whether at the maximum potential hydrolyzedglucose concentration (calculated at about 42 ppm or 0.042% for thehighest degree of hydrolysis) has negative sensory effects.

Example 3. Iso-Sweet and Preference Testing for Hydrolyzed Stevia(Equivalent to a Commercial Cranberry Juice having 83:17 RA/RB Blend)

Aim 1: Determine via HPLC which RA97 hydrolysis material and which RA80hydrolysis material is closest compositionally in terms of RA to RBratio with commercial cranberry juice having 83:17 RA/RB blend.

Aim 2: Determine via sensory analysis what ppm level of equivalent RA97hydrolysis material and RA 80 hydrolysis material is iso-sweet withcommercial cranberry juice having 83:15 RA/RB blend in a 9% sugar base.

Aim 3: Determine via sensory analysis if any other treatment level ofRA97/RA80 hydrolysis material are more preferred than the iso-sweethydrolysis materials of RA97/RA80 or commercial fruit drink 83:15 RA/RBblend in a 9% sugar base

Materials

RA100 SGF lot#3020604

RB 032-05-04

RA80 Hydrolysis product using 0.125 mL level of treatment (RA80-H.125)

RA80 Hydrolysis product using 0.3125 mL level of treatment (RA80-H.3125)

RA80 Hydrolysis product using 0.625 mL level of treatment (RA80-H.625)

RA97 Hydrolysis product using 0.125 mL level of treatment (RA97-H.125)

RA97 Hydrolysis product using 0.3125 mL level of treatment (RA97-H.3125)

RA97 Hydrolysis product using 0.625 mL level of treatment (RA97-H.625)

White Granulated Sucrose

Distilled Reverse Osmosis Water

Experiment 1: Composition Comparison and Selection

All samples of RA97 and RA80 hydrolysis material were compared to 83:17RA 100/RB blend. The samples that were closest in composition were the0.125 mL reagent treated RA97 (RA97-H.125) and RA80 (RA80-H.125)samples.

HPLC chromatograms of the dry blend and RA80 and 97 hydrolyzed productsare shown in FIGS. 11-13.

Experiment 2: Iso-Sweet Sensory Test

Both RA97-H.125 & RA80-H.125 were tested against known control 83:17RA/RB blend in a 9% sucrose water base samples were double blinded andtested n=2 using flash sensory scales. After testing the iso-sweet wasdetermined to be closest at 90 ppm, the same level found in a commercialcranberry juice.

TABLE 2 Iso-sweet sensory test results A Sample (Q.S to 500 mL) Tester#12 Tester #13 Sample Description Sweetness Sweetness 736  70 ppmRA97-H.125 4.4 4.8 591  90 ppm RA97-H.125 5 4 188 110 ppm RA97-H.125 5.66 905 130 ppm RA97-H.125 5.9 5.2 control 83:17 RA100:RB blend 5 5

TABLE 3 Iso-sweet sensory test result B Sample (Q.S to 500 ml) Tester#12 Tester #13 Sample Description Sweetness Sweetness 460  70 ppmRA80-H. 125 4.2 4.6 368  90 ppm RA80-H. 125 5 4.5 633 110 ppm RA80-H.125 5.5 5 789 130 ppm RA80-H. 125 6.4 5.5 control 83:17 RA100:RBblend 55

To determine if a hydrolyzed RA product had similar tastecharacteristics to an 83/17 dry blend of RA 100 and RB, 90 ppmconcentration in 9% (w/w) sugar water (cold) were compared using flashsensory to the 83/17 dry blend. Samples were tasted double blind andsample order was randomized. The results are shown in Table 4.

TABLE 4 Taste characteristics of hydrolyzed RA80 (90 ppm) vs 83/17 RA/RBblend (see FIG. 11) Sample (Q.S. to 500 ml) T11 T10 T11 T10 T11 T10 T11T10 T11 T10 Sample Description Swt Swt Bit Bit Lng Lng Sug Sug O.L. O.L.883 90 ppm RA80- 7 7.5 3.3 0.5 4 0.5 5 7 7 7 H.125 315 90 ppm RA80- 7 72 0.5 4 0.5 5 6 8 6 H.3125 997 90 ppm RA80- 7 7 2 0.5 4 0.5 5.8 7 8 6.5H.625 472 83:17 7 7 2 0.5 4 0.5 5.8 7 8 6.5 RA100:RB

Conclusions: Overall there appeared to no marked difference betweensamples.

TABLE 5 Taste characteristics of hydrolyzed RA97 (90 ppm) vs 83/17 RA/RBblend (see FIG. 12) Sample (Q.S. to 500 ml) T11 T10 T11 T10 T11 T10 T11T10 T11 T10 Sample Description Swt Swt Bit Bit Lng Lng Sug Sug O.L. O.L.883 90 ppm RA97- 6 6.8 3.5 1 5 1 7 7 8 7 H.125 315 90 ppm RA97- 6 6.8 51 5 1 6 7 7 7.5 H.3125 997 90 ppm RA97- 6 7 3.5 1 5 1 7 8 8 7.5 H.625472 83:37 6 7 5.5 2 5 1 6 7 7 7.5 RA100:RB

Conclusions: There are no marked differences between sample tasteprofiles. The only relatively consistent difference was the apparentreduction in bitterness.

Example 4

The samples in lines 2, 4, and 8 of FIGS. 1 (0.0625, 0.25, and 0.562520% NaOH added) were prepared by mixing raw materials and thenformulated in to solutions.

Test 1

The results showed that for sample 1-1 and sample 1-2, theconcentrations of both glucose and salt were relative low and thedifference between the samples was not significant; for sample 2-1 andsample 2-2 the concentrations of both glucose and salt were higher thansample 1-1 and 1-2, and the difference between the samples wassignificant; for sample 3-1 and sample 3-2 the concentration of RB inthe product was high, lowing the overall sweetness. The differencebetween the samples was not significant.

TABLE 6 Sample formulations for taste profiling Sample RA RB GlucoseNaCl Sample # (ppm) (ppm) (ppm) (ppm) # 1-1 202 76 17 5.5 1-1 1-2 202 76— — 1-2 2-1 155 112 25 8 2-1 2-2 155 112 — — 2-2 3-1 85 165 37 12 3-13-2 85 165 — — 3-2

TABLE 7 Test results of taste profiling Sample # Sugar like BitternessAftertaste Lingering Sugar like 1-1 3 1 2 4 3 1-2 3 1 2 4 3 2-1 4 0 0 24 2-2 3 1 2 4 3 3-1 4 0.5 1 2 4 3-2 4 0.5 2 2 4

Test 2

Hydrolysis product: Lot#15-0100, comprising RA 77.55%, RB 16.39%,Glucose 3.99%, and NaCl 1.30%.

Mixed product: prepared by simply mixing raw materials according to theratio of Lot#15-0100.

TABLE 8 Sample formulations for taste profiling Sample No. RA (ppm) RB(ppm) Glucose (ppm) NaCl (ppm) 4-1 384 89 20 6.5 4-2 384 89 — — 4-3 38489 20 — 4-4 384 89 — 6.5 4-5 Lot#15-0100 300 ppm

TABLE 9 Test tesults of taste profiling Sample No. Sugar like BitternessAftertaste Lingering 4-1 4 0 0.5 2 4-2 3.5 1 2 4 4-3 4 0 1 2 4-4 3.5 00.5 2 4-5 4 0 0.5 2

The results showed that there is no difference in taste profile betweenthe products prepared by hydrolysis and that prepared by simply mixing.The addition of glucose and salt improved the taste profilesignificantly, wherein glucose improved the “sugar like” profile, andsalt improved the “aftertaste” profile, both the two components hadpositive effects on the taste profile.

Example 5

Sample 1 was prepared according to the below hydrolysis process and thecontent of each component was analyzed. Another sample (Sample 2), whichhas the same component as Sample 1, was formulated by simply blendingthe raw materials. A control sample, which has the same RA and RBcontent but does not contain any salt or additional sweetener, wasprepared by simply blending the raw materials. The taste profile of thethree samples were evaluated.

Preparation of Sample 1:

10 grams of RA97 was dissolved in deionized water and 1.56 mL of 20%NaOH was added. The mixture was heated to 90° C. for 8 h with stirring.The resultant mixture was then cooled, neutralized to pH 7.0 with dilutehydrochloric acid, and spray dried to affored the final product as ayellowish powder.

Test Result

RA 20.7%

RB 61.2%

NaCl 4.4%

Glucose 13.7%

The product was formulated into 300 ppm solution with deionized water.

The concentration of each component was:

RA 20.7% .times.300 ppm=62.1 ppm

RB 61.2% .times.300 ppm=18.4 ppm

NaCl 4.4% .times.300 ppm=1.3 ppm

Glucose 13.7% .times.300 ppm=41.1 ppm

Preparation of Sample 2:

Sample 2 was prepared and formulated into 300 ppm solution, with RA, RB,NaCl, and glucose.

RA 62.1 ppm

RB 18.4 ppm

NaCl 1.3 ppm

Glucose 41.1 ppm

Preparation of Control Sample:

Control sample was prepared and formulated into solution with RA and RB.

RA 62.1 ppm

RB 18.4 ppm

Select sensory taste profiles of these three solution were evaluated,and the results were summarized below.

TABLE 10 Taste profiles of samples Sample Sugar like BitternessAftertaste Lingering Sample 1 4 0.5 0.5 2 Sample 2 4 0.5 0.5 2 Control3.5 2 1.5 3

The results showed that there is no difference between Sample 1 andSample 2, demonstrating that the taste profile was determined bycomposition per se, regardless of the preparation process. The resultsshowed that there is significant difference between Sample 1 or Sample 2and control sample, demonstrating that combination of RA, RB, glucoseand salts can improve the sensory profile (i.e., in this experimentsugar like, bitterness, aftertaste, and lingering) of a sweeteningcomposition.

Example 6

A composition according to the present application was prepared fromRA100 as shown in Table 11.

TABLE 11 RA100 Compositions mls 1% β g glucose Sample NaOH NaOHpotentially % Total No. RA100 added added produced % RA % RB % SSglycoside 140-35-01 10 g 3.125 0.03125 0.14 90.87 6.66 0.19 97.72140-35-02 10 g 31.25 0.3125 1.4 37.66 47.18 0.15 84.99

The RA composition in Table 11 were prepared into solutions in Table 12.

TABLE 12 RA100 Solutions Sample No. RA RB Glucose NaCl 1 140-35-01 500ppm 2 454 ppm 33 ppm — — 3 140-35-02 500 ppm 4 188 ppm 236 ppm

Sensory profiles were taken and are shown in Table 13 and Table 14.

TABLE 13 Evaluation results for sample 1 and 2. Sample No. Sugar likeBitterness Aftertaste Lingering 1 3.5 1 2 3 2 3 2 3 3

Result: The concentrations of glucose and salt in the product are low,since a relative small amount of NaOH was added. The taste profile ofthe product is improved in comparison with a similar composition withoutglucose and salt.

TABLE 14 Evaluation results for sample 3 and 4. Sample No. Sugar likeBitterness Aftertaste Lingering 3 4 0 0.5 2 4 3 1 3 3

Result: The taste profile of the composition according to the presentapplication is significantly improved in comparison with a controlsample without glucose and salt.

Example 7. Evaluation of the Effects of Other Sweeteners and InorganicSalts on the Taste Profile of the Composition

Test 1: Evaluation of Compositions Comprising Sodium Chloride andPotassium Chloride

TABLE 15 Solutions for evaluation Sample No. RA RB NaCl KCl 309 384 ppm89 ppm — — 517 384 ppm 89 ppm 6.5 ppm — 273 384 ppm 89 ppm — 6.5 ppm

TABLE 16 Evaluation results Sample No. Sugar like Bitterness AftertasteLingering 309 3.5 1 2 4 517 4 0 1 2 273 4 0 0.5 2

Results: Substantially same results were achieved with potassiumchloride and sodium chloride.

Test 2: Evaluation of Compositions Comprising Various Sweeteners

TABLE 17 Solution for evaluation Sample No. RA RB Sweetener 724 384 ppm89 ppm Glucose (20 ppm)  136 384 ppm 89 ppm Fructose (20 ppm)  507 384ppm 89 ppm Lactose (20 ppm) 302 384 ppm 89 ppm Galactose (20 ppm)   109384 ppm 89 ppm Maltose (20 ppm)

TABLE 18 Evaluation results Sample No. Sugar like Bitterness AftertasteLingering 724 4 0 1 2 136 3.5 1 1 2 507 4.5 0 0 1 302 4 0 1 2 109 4 0 02

Results: The effect of fructose was slightly lower than glucose, andthose of lactose, galactose, and maltose were similar or even betterthan glucose. The taste profiles of the compositions with an additionalsweetener were significantly improved in comparison to that without anadditional sweetener (sample 309 in test 1).

Example 8. Evaluation of Salt on the Taste Profile

Test I: Evaluation of Various Salts on the Taste Profile of Compositionswithout Glucose.

TABLE 19 Solution for evaluation Sample No. Salt RA RB Salt 327 NaCl 384 ppm 89 ppm 6.5 ppm 782 Na₂CO₃ 384 ppm 89 ppm 6.5 ppm 509 K₂CO₃  384ppm 89 ppm 6.5 ppm

TABLE 20 Evaluation results Example No. Sugar like Bitterness AftertasteLingering 327 4 0 1 2 782 3.5 1 2 2 509 3.5 1 1.5 2

The addition of carbonates to the composition may result in an“alkaline” (bitterness, astringent, and soapy) taste. Carbonates canalso carbonate the composition and can result in a “soda like” taste.

Test II: Evaluation of Various Salts on the Taste Profile of CompositionAccording to the Present Application with Glucose.

TABLE 21 Solution for evaluation Example No. Salt RA RB Salt Glucose 327NaCl 384 ppm 89 ppm 6.5 ppm 20 ppm 782 Na₂CO₃ 384 ppm 89 ppm 6.5 ppm 20ppm 509 K₂CO₃ 384 ppm 89 ppm 6.5 ppm 20 ppm

TABLE 22 Evaluation result Sample Sample No. Sugar like BitternessAftertaste Lingering No. 327 4 0 0 2 327 782 3.5 0 1.5 2 782 509 3.5 01.5 2 509

Glucose may mask the “bitterness” taste of carbonates, however as shown,the aftertaste improvement can be significant.

Example 9. Effect of Increasing RB Content

To evaluate the effect of increasing RB content on the taste profilerelative to a control sample, a mixture of raw materials was dissolvedin pure water to a final volume of 500 ml. The final concentration ofeach material component in each test sample is indicated in Tables 23-25below. The SE (sugar equivalence), sugar likeness, bitterness,aftertaste and lingering of each solution was evaluated by tasters. Thesugar likeness, bitterness, aftertaste and lingering are evaluated on a0-5 scale with 0 being the lowest and 5 being the strongest in eachcategory. Point values in each category were given by each taster inincrements of 0.5 as shown in Tables 23-25 below. In all subsequentExamples, samples were prepared and evaluated in the same manner.

TABLE 23 Compositions With Reb-B Content Increasing From 0 wt % to 25 wt% Taste Profile Sample Compositional Concentrations Panel Sugar No. RARB Glc NaCl No. SE (%) likeness Bitterness Aftertaste Lingering Comment504 475 ppm  0 ppm 20 ppm 5 ppm 1 7.5 3 1 2 3 Control (95%)  (0%) (4%)(1%) 2 7 3 2 3 4 sample 3 7 3.5 1.5 3 4 4 7 3 1.5 3 4 5 7.5 3 1 2.5 3 67 3 1 3 3.5 Average 7.2 ± 0.26 3.1 ± 0.20 1.3 ± 0.41 2.5 ± 0.42 3.6 ±0.49 632 450 ppm  25 ppm 20 ppm 5 ppm 1 7 3.5 1.5 3 3 The taste profilesdid (86%)  (5%) (4%) (1%) 2 7 3 1 2.5 3 not show statistically 3 7.5 3 12.5 3.5 significant differences 4 7 3 1.5 3 4 compared to the 5 7 3.5 12.5 3.5 control sample 6 7 3 1 3 3.5 Average 7.1 ± 0.20 3.2 ± 0.26 1.2 ±0.26 2.8 ± 0.27 3.4 ± 0.38 P value P = 0.275 P = 0.275 P = 0.209 P =0.500 P = 0.262 791 425 ppm  50 ppm 20 ppm 5 ppm 1 7 4 1 2.5 3 The tasteprofiles (85%) (10%) (4%) (1%) 2 7 3.5 0.5 2.5 2.5 showed statistically3 6.5 4 0.5 2.5 3 significant (P < 0.05) 4 6.5 3.5 1 2 3 improvements 57 3.5 0.5 2.5 3.5 compared to the 6 6.5 3.5 0.5 2.5 2.5 control sampleAverage 6.8 ± 0.27 3.7 ± 0.26 0.7 ± 0.26 2.4 ± 0.20 2.9 ± 0.38 P value P= 0.011 P = 0.001 P = 0.003 P = 0.055 P = 0.012 441 400 ppm  75 ppm 20ppm 5 ppm 1 6.5 4 0.5 2.5 2.5 (80%) (15%) (4%) (1%) 2 6.5 3.5 0.5 2 3 36.5 4 0.5 2.5 2 4 6.5 4 0.5 2.5 3 5 6.5 3.5 1 2 3 6 6.5 3.5 0.5 2.5 3Average 6.5 ± 0.00 3.8 ± 0.27 0.6 ± 0.20 2.3 ± 0.26 2.8 ± 0.42 P value P= 0.000 P = 0.000 P = 0.001 P = 0.032 P = 0.005 596 375 ppm 100 ppm 20ppm 5 ppm 1 6 4 0.5 2 2.5 (75%) (20%) (4%) (1%) 2 6 3.5 0.5 2 2.5 3 6.54 0.5 2.5 2 4 6.5 3.5 0.5 2.5 3 5 6.5 4 0.5 2.5 3 6 6.5 4 0.5 2.5 3Average 6.3 ± 0.26 3.8 ± 0.26 0.5 ± 0.00 2.3 ± 0.26 2.7 ± 0.41 P value P= 0.000 P = 0.000 P = 0.000 P = 0.032 P = 0.003 734 350 ppm 125 ppm 20ppm 5 ppm 1 6 4 0.5 2 2.5 The taste profiles (70%) (25%) (4%) (1%) 2 53.5 0.5 2 2.5 showed statistically 3 5.5 4 0 2.5 2 significant 4 6 3.50.5 2.5 3 improvements 5 5.5 4 0.5 2.5 3 (P < 0.05) compared to 6 5.5 40.5 2.5 3 the control sample, Average 5.6 ± 0.38 3.8 ± 0.26 0.4 ± 0.202.3 ± 0.26 2.7 ± 0.41 but the overall P value P = 0.000 P = 0.000 P =0.001 P = 0.032 P = 0.003 sweetness declined

The results in Table 23 show that significant taste profile improvementsoccurred relative to the control sample when increasing theconcentration of RB from 5 wt % to 10 wt %.

In the experiments described in Examples 9-12, use of the word “control”sample is not to be construed as prior art. The “control samples” referto reference samples for comparative purposes and should be consideredas being within the scope of the present claims, unless otherwise noted.

TABLE 24 Compositions Comparing 8 wt % RB vs. 15 wt % RB Taste profileSample Compositional concentrations Panel Sugar No. RA RB Glucose NaClNo. SE (%) likeness Bitterness Aftertaste Lingering Comment 7-1 400 ppm75 ppm  20 ppm   5 ppm 1 6.5 4 0 2 2.5 Control (80%) (15%)   (4%)  (1%)2 6.5 3.5 0 2 2.5 sample 3 6.5 4 0.5 2.5 2 4 7 3.5 0.5 2 2.5 5 6.5 3.50.5 2 2 6 7 3.5 0 2.5 2 Average 6.67 ± 0.26 3.67 ± 0.26 0.25 ± 0.27 2.17± 0.26 2.25 ± 0.27 7-2 375 ppm 40 ppm  0.5 ppm 84.5 ppm 1 6 3 0.5 2.5 3The taste (75%) (8%) (0.1%) (16.9%)  2 6 3 1 3 3 profiles 3 6.5 3 1 32.5 showed 4 6 3.5 1 3 2.5 statisti- 5 6.5 3.5 1 2.5 3.5 cally 6 6 3.5 02.5 3.5 signifi- Average 6.17 ± 0.26 3.25 ± 0.27 0.75 ± 0.42 2.58 ± 0.383.00 ± 0.45 cant P value P = 0.007 P = 0.022 P = 0.034 P = 0.033 P =0.006 deterio- 7-3 450 ppm 40 ppm  7.5 ppm  2.5 ppm 1 6.5 3.5 1 2.5 3ration (90%) (8%) (1.5%) (0.5%) 2 6 3 1 2.5 3 compared 3 6 3.5 1 2.5 3to the 4 6.5 3 1 3 3 control 5 6.5 3.5 0.5 2.5 2.5 sample 6 6.5 3.5 0.52.5 2.5 Average 6.33 ± 0.26 3.33 ± 0.26 0.83 ± 0.26 2.58 ± 0.20 2.83 ±0.25 P value P = 0.049 P = 0.049 P = 0.004 P = 0.011 P = 0.002 7-4 352ppm 40 ppm 110 ppm   25 ppm 1 6 3 1 2.5 2.5 (65%) (8%)  (22%)  (5%) 2 62.5 1 2.5 3 3 6.5 3 1 2.5 2.5 4 6.5 2.5 0.5 3 3 5 6.5 3 1 3 2.5 6 6 30.5 3 2.5 Average 6.25 ± 0.27 2.83 ± 0.26 0.83 ± 0.26 2.75 ± 0.27 2.67 ±0.26 P value P = 0.022 P = 0.000 P = 0.004 P = 0.004 P = 0.022 7-5 460ppm 40 ppm  2.5 ppm  2.5 ppm 1 7 3.5 0.5 2.5 3 (91.9%)  (8%) (0.5%)(0.5%) 2 6.5 3.5 0.5 2 2.5 3 6.5 3 1 3 2.5 4 6.5 3 1 2.5 3 5 6.5 3 0.5 32.5 6 6.5 3.5 1 2.5 2.5 Average 6.58 ± 0.20 3.25 ± 0.27 0.75 ± 0.27 2.58± 0.38 2.67 ± 0.26 P value P = 0.549 P = 0.022 P = 0.010 P = 0.049 P =0.022

The results in Table 24 show that the taste profile of compositionscomprising 8% RB was adversely impacted in comparison to the controlsample (7-1) comprising 15 wt % RB.

TABLE 25 Compositions with 10% RB vs. 15% RB Taste profile SampleCompositional concentrations Panel Sugar No. RA RB Glucose NaCl No. SE(%) likeness Bitterness Aftertaste Lingering Comment 4-1 400 ppm 75 ppm20 ppm  5 ppm 1 6.5 4 0 2 3 Control (80%) (15%) (4%) (1%) 2 6.5 4 0 22.5 sample 3 6 3.5 0 2.5 2.5 4 6 4 0 2.5 3 5 6.5 4 0.5 1.5 2 6 6.5 4 0 22 Average 6.33 ± 0.26 3.92 ± 0.20 0.08 ± 0.20 2.08 ± 0.38 2.50 ± 0.454-2 400 ppm 50 ppm 30 ppm 20 ppm 1 6 3 0 2 2 The taste (80%) (10%) (6%)(4%) 2 6.5 4 0.5 1.5 2 profile 3 6.5 3.5 0 2 2.5 did not show a 4 6.5 40 1.5 2.5 statistically 5 6 3.5 0.5 2 2.5 significant 6 6.5 4 0 2 2difference Average 6.33 ± 0.26 3.67 ± 0.41 0.17 ± 0.26 1.83 ± 0.26 2.25± 0.27 compared to the P value P = 1.000 P = 0.209 P = 0.549 P = 0.209 P= 0.270 control sample

The results in Table 25 show that the taste profile was notsignificantly different when decreasing the non-SG sweetenerconcentration from 15% to 10% or when increasing the salt concentrationfrom 1 wt % to 4 wt %.

Example 10. Effects of Different Non-SG Sweeteners and Different Non-SGConcentrations

To evaluate the effects of different non-SG sweeteners and differentnon-SG concentrations on taste profiles relative to a control sample,raw materials were mixed with pure water as indicated in Tables 26 and27 to obtain the aqueous solutions as indicated. The SE (sugarequivalence), sugar likeness, bitterness, aftertaste and lingering ofeach solution was evaluated by tasters. The sugar likeness, bitterness,aftertaste and lingering are evaluated on a 0-5 scale with 0 being thelowest and 5 being the strongest in each category. Point values in eachcategory were given by each taster in increments of 0.5 as shown inTables 26 and 27 below.

TABLE 26 Compositions with Different Non-SG Sweeteners Taste profileSample Compositional concentrations Panel Sugar No. RA RB Glucose NaClNo. SE (%) likeness Bitterness Aftertaste Lingering Comment 6-1 400 ppm75 ppm 20 ppm 5 ppm 1 6.5 4 0 2 2.5 Control  (80%)  (15%) (4%) (1%) 26.5 3.5 0 2 2.5 sample 3 6.5 4 0.5 2.5 2 4 7 0.5 0.5 2 2.5 5 6.5 3.5 0.52 2 6 7 3.5 0 2.5 2 Average 6.67 ± 0.26 3.67 ± 0.26 0.25 ± 0.27 2.17 ±0.26 2.25 ± 0.27 6-2 400 ppm 75 ppm  5 ppm 5 ppm 1 6.5 3.5 0.5 1.5 2.5The taste (82.5%) (15.5%) (1%) (1%) 2 6.5 3.5 0 2 2.5 profiles did 3 7 40.5 1.5 2 not show 4 7 4 0.5 2 2.5 statistically 5 6.5 4 0.5 2 2.5significant 6 6.5 4 0.5 2.5 2 differences Average 6.67 ± 0.26 3.83 ±0.26 0.42 ± 0.20 1.92 ± 0.38 2.33 ± 0.26 compared to P value P = 1.000 P= 0.290 P = 0.260 P = 0.209 P = 0.599 the control 6-3 400 ppm 75 ppm 36ppm 5 ppm 1 6.5 4 0.5 2 2 sample (77.5%) (14.5%) (7%) (1%) 2 6.5 3.5 01.5 2.5 3 6.5 4 0 2 2 4 6.5 3.5 0.5 2.5 2 5 6.5 3.5 0.5 2 2 6 6.5 4 0 22.5 Average 6.50 ± 0.00 3.75 ± 0.27 0.25 ± 0.27 2.00 ± 0.32 2.17 ± 0.26P value P = 0.145 P = 0.599 P = 1.000 P = 0.341 P = 0.599 6-4 400 ppm 75ppm 54 ppm 5 ppm 1 6.5 4 0 2 2 (74.9%)  (14%) (1.0%)  (0.9%)  2 6.5 40.5 2 2 3 6.5 4 0.5 2.5 2 4 6.5 3.5 0.5 2 2 5 6.5 4 0 2 2.5 6 6.5 3.50.5 2 2.5 Average 6.50 ± 0.00 3.83 ± 0.26 0.33 ± 0.26 2.08 ± 0.20 2.17 ±0.25 P value P = 0.145 P = 0.290 P = 0.599 P = 0.549 P = 0.599

The results in Table 26 show that non-SG sweetener concentrationsbetween 1 wt % to 10 wt % did not produce significantly different tasteprofiles compared to a control composition containing 4 wt % of a non-SGsweetener (i.e., glucose).

TABLE 27 Compositions with Different Non-SG Sweeteners Compositionalconcentrations Taste profile Sample Sweet- Panel Sugar No. RA RB enerNaCl No. SE (%) likeness Bitterness Aftertaste Lingering Comment 1-1 400ppm 75 ppm Glucose 5 ppm 1 6.5 4 0 2 3 Control (80%) (15%) 20 ppm (1%) 23.5 4 0 2 2.5 sample (4%) 3 6 3.5 0 2.5 2.5 4 6 4 0 2.5 3 5 6.5 4 0.51.5 2 6 6.5 4 0 2 2 Average 6.33 ± 0.26 3.92 ± 0.20 0.08 ± 0.20 2.08 ±0.38 2.50 ± 0.45 1-2 400 ppm 75 ppm Fructose 5 ppm 1 6.5 4 0 2 2.5 Thetaste (80%) (15%) 20 ppm (1%) 2 6 4 0 2 2 profiles did (4%) 3 6.5 3.5 01.5 2.5 not show 4 6 4 0.5 2 1.5 statistically 5 6.5 3.5 0 1.5 2significant 6 6.5 4 1 2 2.5 difference Average 6.33 ± 0.26 3.83 ± 0.260.25 ± 0.42 1.83 ± 0.26 2.17 ± 0.42 compared to P value P = 1.000 P =0.549 P = 0.401 P = 0.209 P = 0.207 the control 1-3 400 ppm 75 ppmFructose 5 ppm 1 6.5 4 0 2.5 3 sample (80%) (15%) 20 ppm (1%) 2 6.5 3.50.5 2 2.5 (4%) 3 6.5 4 0 1.5 3 4 6 4.5 0.5 2 2 5 6 3.5 0 1.5 2.5 6 6.5 40 2.5 2.5 Average 6.33 ± 0.26 3.92 ± 0.38 0.17 ± 0.26 2.00 ± 0.45 2.58 ±0.38 P value P = 1.000 P = 1.000 P = 0.549 P = 0.734 P = 0.734 1-4 400ppm 75 ppm Galactose 5 ppm 1 6.5 4 0 2 2 (80%) (15%) 20 ppm (1%) 2 6.54.5 0 2 2.5 (4%) 3 6.5 4 0 1 3 4 6 4.5 0 2 2.5 5 6.5 4 0 1.5 2.5 6 6.53.5 1 2 2 Average 6.42 ± 0.20 4.08 ± 0.38 0.17 ± 0.41 1.75 ± 0.42 2.42 ±0.38 P value P = 0.549 P = 0.363 P = 0.564 P = 0.177 P = 0.734

The results in Table 27 show that substitution of glucose in the controlcomposition with other non-SG sweeteners at equivalent concentrationsdid not significantly change the taste profile relative to controlsample 1-1.

Example 11. Effects of Different Salt Conditions

To evaluate the effect of different salt conditions on the resultingtaste profiles relative to a control sample (i.e., 059 containing nosalt), raw materials were mixed with pure water as indicated in Tables28-31 to obtain the aqueous solutions as indicated. Taste profiles weredetermined as described above in Examples 9 and 10.

TABLE 28 Taste profile Sample Compositional Concentrations Panel SugarNo. RA RB Glucose NaCl No. SE (%) likeness Bitterness AftertasteLingering Comment 059 400 ppm 75 ppm 20 ppm   0 ppm 1 6.5 4 1 1.5 2Control (80.8%) (15.2%) (4%) (0%) 2 7 3.5 1 2 2.5 sample 3 6.5 3.5 0.5 22 4 6.5 4 1 1.5 2 5 6.5 3.5 1 2 3 6 7 3.5 1 2 2.5 Average 6.7 ± 0.26 3.5± 0.32 0.9 ± 0.20 1.3 ± 0.26 2.9 ± 0.41 726 400 ppm 75 ppm 20 ppm 0.25ppm 1 6.5 3.5 0.5 1.5 2.5 The taste (80.8%) (15.2%) (4%) (0.05%)   2 6.53.5 1 1.5 2 profile did not 3 6.5 4 1 2 2 improve 4 7 3.5 0.5 2 2.5statistically 5 6.5 4 0.5 2 2 compared to 6 6.5 3.5 1 2 2.5 the controlAverage 6.6 ± 0.20 3.5 ± 0.32 0.8 ± 0.27 1.8 ± 0.26 2.3 ± 0.27 sample Pvalue P = 0.275 P = 0.500 P = 0.130 P = 0.500 P = 0.343 607 400 ppm 75ppm 20 ppm  0.5 ppm 1 6.5 3.5 0.5 1.5 2 The taste (80.7%) (15.1%) (4%)(0.1%)  2 6.5 4 1 1.5 2 profile showed 3 6.5 4 0.5 2 2 a marginal 4 73.5 0.5 1.5 1.5 improvement 5 6.5 4 0.5 2 2 in bitterness 6 7 4 1 1.52.5 compared to Average 6.7 ± 0.26 3.7 ± 0.41 0.7 ± 0.26 1.7 ± 0.26 2.0± 0.32 the control P value P = 0.500 P = 0.224 P = 0.046 P = 0.145 P =0.072 sample 957 400 ppm 75 ppm 20 ppm  2.5 ppm 1 7 4 0.5 1.5 2 Thetaste (80.4%) (15.1%) (4%) (0.5%)  2 6.5 4 0.5 1.5 1.5 profiles 3 7 3.50.5 1 2 showed 4 7 4 0.5 1.5 1.5 statistically 5 7 4 0.5 2 2 significant6 7 4 0.5 1 1.5 (P < 0.05) Average 6.9 ± 0.20 3.9 ± 0.20 0.5 ± 0.00 1.4± 0.38 1.8 ± 0.27 improvements P value P = 0.046 P = 0.0011 P = 0.000 P= 0.025 P = 0.008 compared to 664 400 ppm 75 ppm 20 ppm   5 ppm 1 7 40.5 1.5 2 the control  (80%) (14.9%) (4%) (1%) 2 6.5 4 0.5 1.5 1.5sample 3 7 4 0.5 1 1.5 4 6.5 4 0.5 1.5 1.5 5 7 4.5 0 1.5 2 6 7 4 0.5 11.5 Average 6.8 ± 0.26 4.1 ± 0.20 0.4 ± 0.20 1.3 ± 0.26 1.7 ± 0.26 Pvalue P = 0.145 P = 0.002 P = 0.001 P = 0.004 P = 0.003 272 400 ppm 75ppm 20 ppm   10 ppm 1 7 4 0.5 1 1.5 (79.2%) (14.9%) (4%) (2%) 2 6.5 40.5 1.5 1.5 3 7 4.5 0 1 1.5 4 6.5 4 0.5 1.5 1.5 5 6.5 4.5 0 1.5 2 6 7 40.5 1 1.5 Average 6.8 ± 0.27 4.2 ± 0.26 0.3 ±0.26 1.3 ± 0.27 1.6 ± 0.20P value P = 0.212 P = 0.001 P = 0.001 P = 0.002 P = 0.001 260 400 ppm 75ppm 20 ppm   20 ppm 1 6.5 4.5 0.5 0.5 1 (79.2%) (14.9%) (4%) (4%) 2 6.54 0.5 1.5 1.5 3 6.5 4.5 0 1 1 4 6.5 4.5 0 1.5 1.5 5 6.5 4.5 0 0.5 1.5 67 0.5 1 1.5 Average 6.6 ± 0.20 4.3 ± 0.26 0.3 ± 0.27 1.0 ± 0.45 1.3 ±0.26 P value P = 0.275 P = 0.000 P = 0.000 P = 0.001 P = 0.000

The results in Table 28 show that the taste profiles were improved whenincreasing the salt concentration from 0 wt % to 0.5 wt % (relative tocontrol sample 059), although an improvement in bitterness was achievedwhen increasing the salt concentration from 0 wt % to 0.1 wt %. As shownin Table 28, the improved taste profiles were improved between at least0.5 wt % and 4 wt %.

TABLE 29 Results When Using Salt Concentrations Between 0.1 wt % to 0.5wt % Taste profile Sample Compositional concentrations Panel Sugar No.RA RB Glucose NaCl No. SE (%) likeness Bitterness Aftertaste LingeringComment 5-1 400 ppm 75 ppm 20 ppm 0.5 ppm 1 6.5 4 1 2 2 Control (80.7%)(15.1%) (4%) (0.1%) 2 6 4 0.5 1.5 2 sample #1 3 6.5 4 1 1.5 2.5 4 6.5 41 2 2 5 6.5 4 0.5 2 2 6 6.5 4 1 1.5 2 Average 6.42 ± 0.20 4.00 ± 0.000.83 ± 0.26 1.75 ± 0.27 2.08 ± 0.20 5-2 400 ppm 75 ppm 20 ppm 1.5 ppm 17 4 0.5 1 1.5 The taste profile (80.5%) (15.1%) (4%) (0.3%) 2 7 3.5 0 11 showed a 3 7.5 4 0 1.5 2 statistically 4 7 3.5 1 1 1.5 significant 56.5 4.5 0 1 1.5 improvement 6 6.5 4 0.5 1.5 2 compared to Average 6.92 ±0.39 3.92 ± 0.38 0.33 ± 0.41 1.17 ± 0.26 1.58 ± 0.38 control P value P =0.017 P = 0.599 P = 0.030 P = 0.004 P = 0.017 sample 5-1 5-3 400 ppm 75ppm 20 ppm 2.5 ppm 1 7 4 0.5 1.5 2 The taste (80.4%) (15.1%) (4%) (0.5%)2 7.5 4 0 1 1.5 profile did 3 7 3.5 0.5 1.5 2 not show a 4 6.5 4.5 0.5 12.5 statistically 5 7.5 4 0 1 2 significant 6 7 4.5 0 0.5 1.5 differenceAverage 7.08 ± 0.38 4.08 ± 0.38 0.25 ± 0.27 1.08 ± 0.38 1.92 ± 0.38compared to P value P = 0.461 P = 0.461 P = 0.687 P = 0.664 P = 0.156sample 5-2

The results in Table 29 show that a significant improvement in the tasteprofile was obtained when increasing the salt concentration from 0.1 wt% to 0.3 wt % and 0.5 wt %.

TABLE 30 Compositions with 0.5% salt Taste Profile Sample CompositionalConcentrations Panel Sugar No. RA RB Glc NaCl No. SE (%) likenessBitterness Aftertaste Lingering Comment 8-1 400 75 ppm   20 ppm 2.5 ppm1 7 4 0 1.5 2 Control ppm (15.1%) (4%) (0.5%) 2 6.5 3.5 0 1 2 sample(80.4%) 3 6.5 4 0.5 1 2 4 6.5 3.5 0 1 2.5 5 6.5 3.5 0.5 1.5 2 6 7 3.5 01 2.5 Average 6.67 ± 0.26 3.67 ± 0.26 0.17 ± 0.26 1.17 ± 0.26 2.17 ±0.26 8-2 325 90 ppm 82.5 ppm 2.5 ppm 1 6.5 3 0.5 2.5 2.5 The taste ppm (18%) (16.5%)   (0.5%) 2 6.5 3 0 1.5 2.5 profiles (65%) 3 7 3.5 0.5 2 3showed 4 6.5 3 0 1.5 3 statisti- 5 6.5 3.5 0.5 2.5 2.5 cally 6 6.5 3.5 01.5 2.5 signifi- Average 6.58 ± 0.20 3.25 ± 0.27 0.25 ± 0.27 1.92 ± 0.492.67 ± 0.26 cant P value P = 0.549 P = 0.022 P = 0.599 P = 0.008 P =0.007 deterio- 8-3 400 97 ppm  0.5 ppm 2.5 ppm 1 6.5 3 1 2 3 ration ppm(19.4%) (0.1%)  (0.5%) 2 6.5 3 1 2.5 2 compared (80%) 3 6.5 2.5 1 2.52.5 to the 4 6.5 2.5 0.5 2 3 control 5 6.5 3 1 2 2.5 sample 6 6 3 0.5 32.5 Average 6.42 ± 0.20 2.83 ± 0.26 0.83 ± 0.26 2.33 ± 0.41 2.58 ± 0.38P value P = 0.092 P = 0.000 P = 0.001 P = 0.000 P = 0.049 8-4 475 22.5ppm     0 ppm 2.5 ppm 1 7 2.5 2 3 2 ppm  (4.5%) (0%) (0.5%) 2 7 2.5 1.53 2 (95%) 3 6.5 3 1.5 3 2.5 4 6.5 3 2 2.5 3 5 6.5 3 1.5 3 2 6 7 3 1.52.5 2.5 Average 6.75 ± 0.27 2.33 ± 0.26 1.67 ± 0.26 2.83 ± 0.26 2.33 ±0.41 P value P = 0.599 P = 0.000 P = 0.000 P = 0.000 P = 0.418

The results in Table 30 show that at a salt concentration of 0.5 wt %,the resulting taste profiles were adversely impacted: (1) whendecreasing RA to 65 wt % and/or increasing the non-SG concentration to16.5 wt % (see 8-2); (2) when decreasing the non-SG concentration to 0.1wt % (see 8-3); and (3) when increasing the RA concentration to 95 wt %and/or decreasing the RB concentration to 4.5 wt % and/or eliminatingthe non-SG (see 8-4).

TABLE 31 Compositions with Different Salts Taste Profile SampleCompositional Concentrations Panel Sugar No. RA RB Glucose Salt No. SE(%) likeness Bitterness Aftertaste Lingering Comment 9-1 400 ppm 75 ppm20 ppm NaCl 1 6.5 4 0 1.5 2 Control (77.6%) (14.6%) (3.9%) 20 ppm 2 6.54 0 1.5 2 sample (3.9%) 3 6.5 3.5 0 1.5 2 4 6.5 4.5 0 1 2 5 6 5 4 0 1.52 6 6.5 4 0 2 2 Average 6.50 ± 0.00 4.00 ± 0.32 0.00 ± 0.00 1.50 ± 0.322.00 ± 0.00 9-2 400 ppm 75 ppm 10 ppm K₂CO₃ 1 6.5 3.5 0.5 2 2 The tasteprofiles  (80%)  (15%)  (4%)  5 ppm 2 7 3.5 1 2 2 did not show  (1%) 3 74 1 2 2 statistically 4 6.5 3.5 0.5 2.5 2 significant 5 6 4 0.5 1.5 1.5differences 6 6 3.5 1 1.5 1.5 compared to the Average 6.50 ± 0.45 3.67 ±0.26 0.75 ± 0.27 1.92 ± 0.38 1.83 ± 0.26 control sample P value P =1.000 P = 0.073 P = 0.000 P = 0.065 P = 0.145 9-3 400 ppm 75 ppm 20 ppmMgSO₄ 1 6.5 4 0 2 2 (79.2%) (14.9%)  (4%) 10 ppm 2 7 4.5 0.5 2 2  (2%) 37 4.5 0 2 2.5 4 6.5 4 0.5 2 2 5 6 4 0 1.5 1.5 6 6.5 4 0 1.5 1.5 Average6.58 ± 0.38 4.17 ± 0.26 0.17 ± 0.26 1.83 ± 0.26 1.92 ± 0.38 P value P =0.599 P = 0.341 P = 0.145 P = 0.073 P = 0.599 9-4 400 ppm 75 ppm 20 ppmCaCl2 1 6.5 3.5 0.5 2 2 (77.6%) (14.6%) (3.9%) 20 ppm 2 6 3 0 2 2 (3.9%)3 6 3.5 0 1.5 1.5 4 6.5 3.5 0 2 2 5 7 4 0.5 2.5 2.5 6 7 4 0 1.5 1.5Average 6.50 ± 0.45 3.58 ± 0.38 0.17 ± 0.26 1.92 ± 0.38 1.92 ± 0.38 Pvalue P = 1.000 P = 0.065 P = 0.145 P = 0.065 P = 0.599

The results in Table 31 show that the taste profiles were notsignificantly affected relative to control sample 9-1 when substitutingsodium chloride with potassium carbonate, magnesium sulfate or calciumchloride at concentrations between 1 wt % to 3.9 wt %.

Example 12. Effect of Adding Additional Steviol Glycosides (SGs)

To evaluate the effect of adding additional SGs on taste profilesrelative to a control sample, raw materials were mixed with pure wateras indicated in Table 32 to obtain the aqueous solutions as indicated.Taste profiles were determined as described above in Examples 9 and 10.

TABLE 32 Compositions With Small Amounts of Other Steviol Glycosides(SGs) Compositional Concentrations Taste Profile Sample Other PanelSugar No. RA RB Glucose NaCl SG No. SE (%) likeness BitternessAftertaste Lingering Comment 10-1 400 ppm 75 ppm 20 ppm 20 ppm  0 ppm 16.5 4 0 1.5 2.5 Control (77.6%) (14.6%) (3.9%) (3.9%) (0.0%) 2 6.5 4.50.5 1 2 sample 3 6.5 4.5 0.5 1.5 1.5 4 7 4 0 1.5 1.5 5 6.5 4 0 1 2 6 7 40 1 2 Average 6.67 ± 4.17 ± 0.17 ± 1.25 ± 1.92 ± 0.26 0.26 0.26 0.270.38 10-2 390 ppm 75 ppm 20 ppm 20 ppm STV 1 6.5 4 0 1.5 1.5 The taste(75.7%) (14.6%) (3.9%) (3.9%) 10 ppm 2 7 4.5 0 1 2 profiles (1.9%) 3 74.5 0 1.5 1.5 did not show 4 7 4 0.5 1 1.5 statistically 5 6.5 4 0.5 1 1significant 6 6.5 4 0 1 1.5 differences Average 6.75 ± 4.17 ± 0.17 ±1.17 ± 1.50 ± compared to 0.27 0.26 0.26 0.26 0.32 the control P value P= 0.599 P = 1.000 P = 1.000 P = 0.599 P = 0.065 sample 10-3 400 ppm 65ppm 20 ppm 20 ppm RC 1 7 4 0 1.5 1.5 (77.6%) (12.6%) (3.9%) (3.9%) 10ppm 2 7 4.5 0 1.5 1 (1.9%) 3 6.5 4.5 0.5 1 1.5 4 6.5 4.5 0.5 1.5 1.5 56.5 4 0.5 1 2 6 6.5 4 0 1 2 Average 6.67 ± 4.25 ± 0.25 ± 1.25 ± 1.58 ±0.26 0.27 0.27 0.27 0.38 P value P = 1.000 P = 0.599 P = 0.599 P = 1.000P = 0.156 10-4 390 ppm 75 ppm 35 ppm  5 ppm STB 1 7 4.5 0 2 1.5 (75.7%)(14.6%) (6.8%)   (1%) 10 ppm 2 6.5 4 0.5 1.5 2 (1.9%) 3 6.5 4 0.5 1 1.54 6.5 4.5 0.5 1.5 1.5 5 7 4 0 1 1 6 7 4.5 0.5 1 1.5 Average 6.75 ± 4.25± 0.33 ± 1.33 ± 1.50 ± 0.27 0.27 0.26 0.41 0.32 P value P = 0.599 P =0.599 P = 0.290 P = 0.687 P = 0.065

The results in Table 32 show that taste profiles were not significantlyaffected relative to control sample 10-1 (without any added SGs) whenadding stevioside (STV), Reb-C (RC) or steviolbioside (STB) at aconcentrations of 1.9 wt %.

Although the present invention has been described with reference topreferred embodiments, persons skilled in the art will recognize thatchanges may be made in form and detail without departing from the spiritand scope of the invention. All references cited throughout thespecification, including those in the background, are incorporatedherein in their entirety. Those skilled in the art will recognize, or beable to ascertain, using no more than routine experimentation, manyequivalents to specific embodiments of the invention describedspecifically herein. Such equivalents are intended to be encompassed inthe scope of the following claims.

What is claimed is:
 1. A composition comprising one or more steviolglycosides, one or more salts, and one or more natural or syntheticsweeteners; wherein the one or more steviol glycosides compriserebaudioside A and rebaudioside B; wherein the one or more salts areselected from the group consisting of a metal or metal alkali halide, ametal or metal alkali carbonate or bicarbonate, a metal or metal alkalisulfate or metabisulfate, and any combination thereof; and wherein theone or more natural or synthetic sweeteners are selected from the groupconsisting of sucrose, fructose, maltose, lactose, xylitol, sorbitol,dextrose, glucose, mannitol, aspartame, inulin, sucralose, acesulfame-K,sodium cyclamate, erythritol, thaumatin, arabinose, galactose, mannose,rhamnose, xylose, trehalose, raffinose, cellobiose, tagatose, allulose,mogroside, and any combination thereof.
 2. The composition according toclaim 1, wherein the composition further comprises one or more steviolglycosides selected from steviolbioside, stevioside, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rubusoside, dulcoside A,and rebaudioside M.
 3. The composition according to claim 1, wherein therebaudioside A and rebaudioside B comprise about 100% of the totalsteviol glycosides in the composition.
 4. The composition according toclaim 1, wherein the one or more salts are selected from the groupconsisting of sodium chloride, potassium chloride, magnesium chloride,sodium sulfate, magnesium sulfate, potassium sulfate, sodium carbonate,potassium carbonate, magnesium carbonate, sodium bicarbonate, potassiumbicarbonate, and any combination thereof.
 5. The composition accordingto claim 1, wherein the composition is a sweetening composition.
 6. Thecomposition according to claim 1, wherein the one or more steviolglycosides comprise from 20-99 wt. % of the composition.
 7. Thecomposition according to claim 1, wherein the rebaudioside A comprises20-100 wt. % of the total steviol glycosides in the composition, andoptionally wherein the rebaudioside B comprises greater than 0 to 80 wt.% of the total steviol glycosides in the composition.
 8. The compositionaccording to claim 1, wherein the rebaudioside A comprises 20-100 wt. %or 70-80 wt. % of the composition, and optionally wherein therebaudioside B comprises greater than 0 to 80 wt. % or 10-20 wt. % ofthe composition.
 9. The composition according to claim 1, wherein: theone or more salts comprise 0.1-50 wt. % or 0.1-30 wt. % of thecomposition; and/or (ii) the one or more natural or synthetic sweetenerscomprise 0.1-50 wt. % or 0.1-30 wt. % of the composition.
 10. Thecomposition according to claim 1, wherein the rebaudioside A comprises65-98 wt. % of the composition, the rebaudioside B comprises 2-35 wt. %of the composition, the one or more salts comprise 0.1-5 wt. % of thecomposition, and the one or more natural or synthetic sweetenerscomprise 0.1-10 wt. % of the composition.
 11. The composition accordingto claim 1, wherein the rebaudioside A comprises 70-80 wt. % of thecomposition, the rebaudioside B comprises 10-20 wt. % of thecomposition, the one or more salts comprise 0.1-5 wt. % of thecomposition, and the one or more natural or synthetic sweetenerscomprise 0.1-10 wt. % of the composition.
 12. The composition accordingto claim 1, wherein the rebaudioside A comprises 70-85 wt. % of thecomposition, the rebaudioside B comprises 10-25 wt. % of thecomposition, the one or more salts comprise 0.1-5 wt. % of thecomposition, and the one or more natural or synthetic sweetenerscomprise 1-10 wt. % of the composition.
 13. The composition according toclaim 1, comprising Rebaudioside A, Rebaudioside B, glucose, and sodiumchloride, optionally wherein: (i) the mole ratio of rebaudioside B andglucose is about 1:1; or (ii) the weight ratio of Rebaudioside A,Rebaudioside B, glucose, and sodium chloride is 77.55:16.39:3.99:1.30respectively.
 14. The composition according to claim 1, wherein thecomposition is prepared by hydrolysis of a raw material comprisingrebaudioside A, optionally wherein the raw material comprises >90 wt. %rebaudioside A.
 15. A sweetening composition comprising one or moresteviol glycosides, one or more salts, and one or more natural orsynthetic sweeteners, wherein the one or more steviol glycosidescomprise from 20-99 wt. % of the sweetening composition; wherein the oneor more salts are selected from the group consisting of a metal or metalalkali halide, a metal or metal alkali carbonate or bicarbonate, a metalor metal alkali sulfate or metabisulfate, and any combination thereof;and wherein the one or more natural or synthetic sweeteners are selectedfrom the group consisting of sucrose, fructose, maltose, lactose,xylitol, sorbitol, dextrose, glucose, mannitol, aspartame, inulin,sucralose, acesulfame-K, sodium cyclamate, erythritol, thaumatin,arabinose, galactose, mannose, rhamnose, xylose, trehalose, raffinose,cellobiose, tagatose, allulose, mogroside, and any combination thereof.16. The sweetening composition according to claim 15, wherein the one ormore steviol glycosides are selected from the group consisting ofsteviolbioside, stevioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rubusoside, dulcosideA, rebaudioside M, and any combination thereof.
 17. The sweeteningcomposition according to claim 15, wherein the one or more steviolglycosides comprise stevioside and steviolbioside.
 18. The sweeteningcomposition according to claim 15, wherein the one or more salts areselected from the group consisting of sodium chloride, potassiumchloride, magnesium chloride, sodium sulfate, magnesium sulfate,potassium sulfate, sodium carbonate, potassium carbonate, magnesiumcarbonate, sodium bicarbonate, potassium bicarbonate, and anycombination thereof.
 19. The sweetening composition according to claim15, wherein: (i) the one or more salts comprise 0.1-50 wt. % or 0.1-30wt. % of the composition; and/or (ii) the one or more natural orsynthetic sweeteners comprise 0.1-50 wt. % or 0.1-30 wt. % of thecomposition.
 20. The sweetening composition according to claim 17,wherein the stevioside comprises 70-85 wt. % of the composition, thesteviolbioside comprises 10-25 wt. % of the composition, the one or moresalts comprise 0.1-5 wt. % of the composition, and the one or morenatural or synthetic sweeteners comprise 1-10 wt. % of the composition.21. The sweetening composition according to claim 17, comprisingstevioside, steviolbioside, glucose, and sodium chloride.
 22. Thesweetening composition according to claim 17, wherein the composition isprepared by hydrolysis of a raw material comprising stevioside,optionally wherein the raw material comprises >90 wt. % stevioside. 23.An orally consumable composition comprising the composition according toclaim 1, optionally wherein: (i) the composition according to claim 1 ispresent in an amount effective to sweeten or to modify or enhance thetaste, odor and/or texture of the orally consumable composition; and/or(ii) the orally consumable composition is a beverage, broth, beveragepreparation, food, food preparation, candy, confection, dessert orsnack.
 24. An orally consumable composition comprising the sweeteningcomposition according to claim 15, optionally wherein: (i) thesweetening composition according to claim 15 is present in an amounteffective to sweeten or to modify or enhance the taste, odor and/ortexture of the orally consumable composition; and/or (ii) the orallyconsumable composition is a beverage, broth, beverage preparation, food,food preparation, candy, confection, dessert or snack.
 25. A method toprepare an orally consumable composition, the method comprising admixingthe composition according to claim 1 with the orally consumablecomposition or a component thereof, optionally wherein the orallyconsumable composition is a beverage, broth, beverage preparation, food,food preparation, candy, confection, dessert or snack.
 26. A method toprepare an orally consumable composition, the method comprising admixingthe sweetening composition according to claim 15 with the orallyconsumable composition or a component thereof, optionally wherein theorally consumable composition is a beverage, broth, beveragepreparation, food, food preparation, candy, confection, dessert orsnack.